Vegan Spinach Risotto Recipe

This spinach risotto is a dish I am particularly proud of. It tastes as vibrant as it looks. Lots of spinach and parsley give it its distinct green colour. Lemon zest, nutritional yeast, and delicious extra-virgin olive oil bring the whole dish together. It is a dish you can impress guests with or treat yourself to a fantastic dinner! Let’s jump right into this vegan spinach risotto recipe. 

Ingredients for this Spinach Risotto Recipe: 

• Risotto rice
• Spinach
• Parsley
• Lemon
• Vegetable stock
• White wine
• White onions
• Olive oil 
• Vegan butter substitute
• Nutritional yeast
• Salt&pepper

The quality of ingredients determines the taste! I’d recommend going for some fresh spinach and parsley. Lots of flavour comes from the vegetable stock. I’d recommend making your own delicious stock following this simple recipe! Regarding white wine, make sure to check if the wine is vegan. Also, I like to use some strong extra-virgin olive oil. Lastly, get yourself a nice a organic lemon because we will use the lemon zest! 

Spinach Risotto Recipe: 

Making the spinach risotto is pretty straightforward. Firstly, we need to get the vegetable stock sorted. Next, we blend in the spinach and parsley. 

So, let’s get cooking. If you are making homemade vegetable stock, follow the instructions of this recipe. Take your vegetable stock, and add the spinach and parsley to it.

If you want to go for a similar garnish as I did, you can reserve some spinach for later. Blend everything until you have a smooth mixture. The fibres and liquid will separate again, but that’s perfectly fine.

Add some olive oil to your pot, and heat it to medium heat. Add the onions, and once they turn translucent, the garlic. Next, add the rice and sauté for a few more minutes until lightly toasted. Deglaze the pot with half of the white wine.

Now, you can add ladlefuls of green vegetable stock to the risotto. Combine well, and continuously add liquid as needed. 

After 15 minutes, the rice should have absorbed enough vegetable stock and softened nicely. We still want some bite to remain on the rice. Add the nutritional yeast, remaining white wine, more olive oil, vegan butter substitute. Next, grate in the zest of half of your lemon. Check for seasoning, and add more if needed.

If you want to go for the garnish with additional spinach, you can sauté the remaining spinach with some more vegan butter substitute or olive oil. It should only take two minutes. 

Now, you are ready to plate the spinach risotto. I like to spread the risotto evenly on a plate and garnish it with additional spinach, a bit more olive oil, and freshly cracked black pepper! A vegan parmesan substitute can make a nice addition as well.

I hope you enjoyed this vegan spinach risotto as much as I did. Let me know what you think in the comments! 

Some more Recipe Inspirations: 

• Roasted pumpkin risotto
• Simple cherry tomato pasta
• Spaghetti aglio, olio e peperoncino 
• Cherry tomato focaccia
• Fiori di zucca
• Pappa al pomodoro 
• Spaghetti alla puttanesca 
• Wild garlic pasta
• Vegan pasta with spinach
• Vegan mushroom risotto

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