I just started a brief vegan diet (more about that in an upcoming post) and decided to make some mushroom risotto, hoping to create something where I would not miss the cheese. I found several recipes online that I thought might work (but was still skeptical – risotto without cheese???) and combined ingredients from a few of them to come up with this delightful mushroom and lemon-spinach risotto. The lemon gives it a Mediterranean feel and makes the dish light and refreshing. And believe it or not, it is creamy, without the cheese!