Vegan Spinach Risotto ~
A rich and creamy Italian comfort food meal made with fresh spinach, Arborio rice, and dairy-free feta cheese.
Originally published January 30, 2014. Updated July 17, 2020
Dairy-Free Spinach Risotto
- delicious
- easy to make
- one-pot meal
- simple ingredients
- plant-based
Ingredients for Vegan Spinach Risotto
- 1 tablespoon olive oil
- 1/4 cup yellow onion, chopped
- 1 large clove garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 2 1/2 cup vegetable broth
- 4 cups fresh spinach, chopped
- 1/2 cup vegan feta cheese
How to Make Vegan Spinach Risotto
STEP ONE: Into a medium saucepan over medium heat, add olive oil. When the oil is hot, add onions.
Sauté the onions for 3 minutes, until softened. Add the garlic and continue cooking for an additional 1 minute.
STEP TWO: Add the rice then stir to fully coat with oil.
STEP THREE: Pour in the wine and stir continuously, until all the wine is absorbed by the rice, about 3 minutes.
STEP FOUR: 1/2 cup at a time, add the vegetable broth stirring until the liquid is absorbed between each addition. Allow for 3-5 minutes between each 1/2 cup of vegetable broth.
STEP FIVE: Once all the broth is absorbed, stir in the chopped spinach. Reduce heat to low and continue stirring occasionally until spinach is wilted.
STEP SIX: Remove from heat then stir in the crumbled feta cheese then serve hot.
More Risotto Recipes You’ll Love!
- Artichoke Risotto
- Vegan Smoked Gouda Risotto with Spinach and Mushrooms
- Easy Vegan Parmesan Risotto
- Vegan Risotto with Mushrooms and Kale
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Vegan Spinach Risotto
A rich and creamy Italian comfort food meal made with fresh spinach, Arborio rice, and dairy-free feta cheese.
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Servings: 2
Calories: 580kcal
Equipment
Medium Saucepan
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion chopped
- 1 large clove garlic minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 2 1/2 cup vegetable broth
- 4 cups fresh spinach chopped
- 1/2 cup vegan feta cheese crumbled
Instructions
- Into a medium saucepan over medium heat, add olive oil. When the oil is hot, add onions.
- Sauté the onions for 3 minutes, until softened.
- Add the garlic and continue cooking an additional 1 minute.
- Add the rice then stir to fully coat with oil.
- Pour in the wine and stir continuously, until all the wine is absorbed by the rice, about 3 minutes.
- 1/2 cup at a time, add the vegetable broth stirring until the liquid is absorbed between each addition. Allow for 3-5 minutes between each 1/2 cup of vegetable broth.
- Once all the broth is absorbed, stir in the chopped spinach.
- Reduce heat to low and continue stirring occasionally until spinach is wilted.
- Remove from heat then stir in the crumbled feta cheese.
- Serve hot.
Nutrition
Calories: 580kcal | Carbohydrates: 89g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 1644mg | Potassium: 485mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6411IU | Vitamin C: 18mg | Calcium: 255mg | Iron: 6mg
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Jenn
So simple and I love a short ingredient list !