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
Why you will love this Vegan Spinach Risotto:
- it’s delicious
- easy to make
- one-pot meal
- simple ingredients
- dairy-free
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:
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.
Cheers!
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
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.
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