Mushroom and Spinach Risotto

  • 1 tbsp olive oil
  • 1 shallot (or ½ white onion), diced
  • 3 garlic cloves, minced
  • 100g / 1 cup button mushrooms, thinly sliced
  • 500g fresh spinach
  • 100g / ½ cup risotto rice
  • Approx 500ml / 2 cups vegetable stock
  • (Optional) ½ tbsp white wine vinegar*
  • (Optional) 4 tbsp nutritional yeast flakes**
  • Fresh parsley, to serve
  • Salt and pepper, to taste
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