Dairy-Free Spinach Risotto

Indulge in the creamy comfort of Dairy-Free Spinach Risotto, a plant-based twist on a classic Italian favorite that's as nourishing as it is delicious. This recipe uses Arborio rice to achieve that signature velvety texture, enhanced by creamy coconut cream and savory nutritional yeast for a dairy-free alternative that doesn't skimp on flavor. Brightly hued with finely chopped baby spinach and finished with a splash of zesty lemon juice, this risotto strikes the perfect balance between indulgence and health. Whether you opt for a hint of dry white wine or stick to rich vegetable broth, every spoonful is packed with sophisticated flavor and wholesome goodness. Ready in just 40 minutes, this one-pot wonder is perfect for weeknight dinners or special occasions. Serve it hot and garnish with extra nutritional yeast or black pepper for an irresistible finishing touch!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

In a large skillet or deep saucepan, heat the olive oil over medium heat.

Step 2

Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in the finely chopped spinach and cook for 2–3 minutes until wilted and fully incorporated.

Step 8

Reduce the heat to low and stir in the nutritional yeast, coconut cream, salt, and black pepper. Mix well to create a creamy texture.

Step 9

Finish the risotto by stirring in the lemon juice for a bright, fresh flavor.

Step 10

Taste and adjust seasoning as needed. Serve hot, garnished with additional nutritional yeast or black pepper, if desired.

Nutrition Facts

Serving size	(2151.4g)

Amount per serving	% Daily Value*
Calories	1361.0

Total Fat 49.9g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 7314.3mg	0%
Total Carbohydrate 187.0g	0%
Dietary Fiber 12.7g	0%
Total Sugars 74.2g
Protein 22.8g	0%

Vitamin D 0IU	0%
Calcium 379.4mg	0%
Iron 9.6mg	0%
Potassium 2701.0mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 7.1%

Carbs: 58.1%