Lemon Spinach Risotto
Easy vegan lemon spinach risotto recipe.
Pin Recipe
Servings -2
Calories -515kcal
Recipe Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic (finely chopped)
- 1 onion (finely chopped)
- 1 cup arborio rice
- 5 cups veggie stock (hot or warm)
- 1/4 cup nutritional yeast (more for a cheesier taste & texture)
- Zest of 1 lemon
- 1/4 cup lemon juice
- 4 cups spinach (or your fav greens)
- Salt & Pepper (if needed)
Instructions
- Set a large non-stick pan over medium heat. Add extra virgin olive oil.
- Once it's hot, add garlic + onion and stir-saute for 2-3 minutes, or until translucent.
- Next, add arborio rice and stir-saute for 3 minutes.
- Then add 1 cup of (hot or warm) veggie stock. Stirring continuously, cook until much of the liquid is absorbed.
- Add another cup of veggie stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until you've used 4 (out of 5) cups of stock.
- Now add nutritional yeast + lemon zest + lemon juice + remaining 1 cup veggie stock. Stir-cook until the liquid is absorbed.
- Add spinach and give everything a good mix. Cook for 1-2 minutes, or until much of the liquid is absorbed...and the risotto is nice and creamy (please see video for reference).
- Turn off the heat. Serve hot.
Nutrition
Calories: 515 kcal | Carbohydrates: 101 g | Protein: 12 g | Fat: 15 g | Saturated Fat: 2 g | Sodium: 2402 mg | Potassium: 663 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 6878 IU | Vitamin C: 35 mg | Calcium: 86 mg | Iron: 6 mg