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.

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.

Add ladlefuls of green vegetable stock to the risotto. Combine well, and continuously add liquid as needed. After about 15 minutes, the rice should have absorbed enough vegetable stock and softened nicely.

Add the nutritional yeast, remaining white wine, more olive oil and 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.