Dairy-Free Spinach Risotto
Creamy, comforting, and completely dairy-free, this spinach risotto is a plant-based twist on the classic Italian dish. Featuring Arborio rice cooked to perfection in warm vegetable broth, it's infused with vibrant baby spinach, aromatic garlic, and a hint of dry white wine (or extra broth for an alcohol-free option). The rich creaminess comes from coconut cream and nutritional yeast, delivering a luscious texture and cheesy flavor without any dairy. A squeeze of fresh lemon juice adds the perfect zesty finish to this wholesome, one-pot wonder. Ready in just 40 minutes, this easy vegan risotto is ideal for a cozy dinner or an impressive yet fuss-free main course. Serve it with a sprinkle of extra nutritional yeast or black pepper for a delicious, restaurant-quality touch!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine (optional, replace with vegetable broth for alcohol-free)
- 5 cups Vegetable broth, warmed
- 4 cups Baby spinach, finely chopped
- 0.25 cups Nutritional yeast
- 0.5 cups Coconut cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
Instructions
In a large skillet or deep saucepan, heat the olive oil over medium heat.
Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the Arborio rice to the pan and stir to coat the grains evenly in the oil. Toast the rice for 2–3 minutes until slightly translucent at the edges.
Pour in the white wine (or 1/2 cup of vegetable broth, if not using wine) and stir constantly until the liquid is mostly absorbed.
Begin adding the warm vegetable broth, 1 ladle (about 1/2 cup) at a time, to the rice. Stir frequently and wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 20–25 minutes until the rice is tender but still slightly al dente.
Stir in the finely chopped spinach and cook for 2–3 minutes until wilted and fully incorporated.
Reduce the heat to low and stir in the nutritional yeast, coconut cream, salt, and black pepper. Mix well to create a creamy texture.
Finish the risotto by stirring in the lemon juice for a bright, fresh flavor.
Taste and adjust seasoning as needed. Serve hot, garnished with additional nutritional yeast or black pepper, if desired.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7314 mg | 318% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 74.2 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2701 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
