Vegan Spinach Risotto
Indulge in the creamy goodness of Vegan Spinach Risotto, a plant-based twist on the classic Italian dish that's both comforting and nutritious. This recipe features tender Arborio rice, slowly simmered in warm vegetable broth and enhanced with the rich flavors of garlic, onion, and a splash of vegan-friendly white wine. Fresh spinach adds a vibrant, healthful touch, while nutritional yeast and unsweetened almond milk create a luscious, cheesy-like finish without any dairy. A hint of lemon juice brightens the dish, and optional garnishes like vegan parmesan and fresh parsley make it truly restaurant-worthy. Ready in just 40 minutes, this quick and satisfying dish is perfect for weeknight dinners or as an elegant centerpiece for entertaining. Serve this spinach risotto with a crisp side salad for a wholesome vegan meal that everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine (vegan-friendly)
- 4 cups Vegetable broth
- 4 cups Fresh spinach, roughly chopped
- 3 tablespoons Nutritional yeast
- 0.5 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Lemon juice, freshly squeezed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegan parmesan (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the vegetable broth in a medium saucepan over low heat to keep it warm for the risotto.
In a large skillet or saucepan, heat olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the arborio rice to the skillet and stir well, allowing the rice to toast slightly for about 2 minutes.
Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes.
Begin adding the warm vegetable broth to the rice, one ladle at a time (approximately 1/2 cup), stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and cooked al dente.
Once the rice is tender, reduce the heat to low and stir in the chopped spinach. Cook for 2-3 minutes until the spinach is wilted and well incorporated.
Mix in the nutritional yeast, almond milk, lemon juice, salt, and black pepper. Stir until everything is well combined and heated through.
Taste the risotto and adjust seasonings as needed. If desired, top with vegan parmesan and fresh parsley for garnish.
Serve the Vegan Spinach Risotto immediately while warm. Enjoy it on its own or pair it with a light salad!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 23.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 825 mg | 63% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4003 mg | 85% | |
*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.
