Vegan Spinach-Shiitake Sushi Risotto

Tonight I had planned to make a barley and spinach side dish from a Whole Foods recipe, but found dead worms in the barley that had been sitting in my pantry for who-knows-how-long. I should have figured. Gross.

I had already started sautéing an onion in a big pot, so I threw in some minced garlic and checked out my fridge and pantry to see what I could do with what I'd started. My first thought was risotto, but I didn't have any Arborio rice. I did have sushi rice though- so why not?  I also had the spinach I was planning to use for the barley dish, some vegetable broth, and a bag of frozen, sliced shiitakes. (I found a 10-ounce bag at Whole Foods for $3.39!)  I used these items to make my "risotto", then added in some Daiya "cheese" that I recently discovered at Whole Foods. (By the way, have I mentioned I love Whole Foods?)

The result was fantastic.  The texture was creamy, and there really was not much of a difference between this sushi risotto and more traditional risotto.  In fact, I think I'll probably use sushi rice for risotto from now on.  Using it instead of Arborio rice would keep me from overstocking my pantry (a problem I'm currently battling), and sushi rice is usually easier for me to find at a bargain.

Another awesome thing about this risotto: It's BRIGHT green!  Dad and I should have made this for St. Patrick's Day!

Vegan Spinach-Shiitake Sushi Risotto

• 1 1/2 tbsp olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 cup sushi rice

• 2 cups frozen, sliced shiitake mushrooms

• 1 cup packed spinach

• 1 cup water

• 2-3 cups (?) vegetable broth (I didn't measure and usually don't, I just go by when the risotto is the consistency I want)

• 1/2 cup Daiya dairy-free cheese

In a large saucepan, heat 1 1/2 tbs olive oil over medium heat.  Add the garlic and onion and sauté until the onion is translucent.  Add the sushi rice and toss it in the olive oil.  Add enough vegetable broth to cover the rice and stir occasionally, letting the rice absorb the broth.  Measure the shiitakes, chop up any large slices, and add them to the rice.  Blend the spinach and water, then add it to the rice.  Stir slowly while letting the rice absorb the the spinach-water.  Once that has been absorbed, add more vegetable broth until the rice is cooked and creamy.  Stir in 1/2 cup Daiya "cheese" and chow down!