Vegan Spinach Risotto

Creamy, comforting, and bursting with wholesome flavor, this Vegan Spinach Risotto is a true plant-based culinary delight. Made with creamy Arborio rice, nutrient-rich fresh spinach, and a touch of zesty lemon juice, this recipe delivers a satisfyingly rich texture without any dairy. Infused with the umami goodness of nutritional yeast and finished with a splash of plant-based milk, every bite is indulgently smooth yet light. Perfect for both weeknight dinners and elegant gatherings, this risotto is cooked to perfection using a classic ladling technique that creates its velvety consistency. Serve it as a hearty standalone dish or pair it with a crisp green salad for an unforgettable vegan feast. Plus, it’s topped with optional vegan parmesan and parsley for a gourmet touch!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely 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)

Directions

Step 1

Heat the vegetable broth in a medium saucepan over low heat to keep it warm for the risotto.

Step 2

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.

Step 3

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

Step 4

Add the arborio rice to the skillet and stir well, allowing the rice to toast slightly for about 2 minutes.

Step 5

Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 1-2 minutes.

Step 6

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.

Step 7

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.

Step 8

Mix in the nutritional yeast, almond milk, lemon juice, salt, and black pepper. Stir until everything is well combined and heated through.

Step 9

Taste the risotto and adjust seasonings as needed. If desired, top with vegan parmesan and fresh parsley for garnish.

Step 10

Serve the Vegan Spinach Risotto immediately while warm. Enjoy it on its own or pair it with a light salad!

Nutrition Facts

Serving size	(2005.6g)

Amount per serving	% Daily Value*
Calories	1544.7

Total Fat 57.2g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5505.8mg	0%
Total Carbohydrate 192.1g	0%
Dietary Fiber 25.0g	0%
Total Sugars 23.0g
Protein 55.2g	0%

Vitamin D 50IU	0%
Calcium 825.4mg	0%
Iron 16.2mg	0%
Potassium 4002.7mg	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: 34.2%

Protein: 14.7%

Carbs: 51.1%