spinach artichoke risotto 🌱 turn your favorite dip into a creamy risotto
ingredients for 4:
2 cups risotto rice
5 gloves garlic
about 900ml -1000ml veggie stock
1 cup white wine
1 can artichokes
1/2 cup soy heavy cream or cashew cream
4 tbsp vegan butter
1/2 cup vegan parmesan cheese
3 cups spinach chopped
1/4 cup nutritional yeast
hemp seeds and lemon zest for garnish (optional)
chop spinach and artichokes, set aside.
heat veggie broth in a separate pot and keep it warm on low heat.
heat olive oil in a large and heavy pot like a dutch oven over medium heat. gently roast onions until translucent.
add minced garlic and cook for another 2 minutes. add in the artichokes and cook for about 3 minutes. add in 2 tbsp vegan butter and coat veggie mix evenly.
add in risotto rice and let it “toast” for some minutes. deglaze with white wine and let it simmer until reduced.
add veggie stock in 1/2-1cups and stirr and let risotto cook over medium heat until almost all liquid reduced. add in another stock and repeat for about 5-6 times until your risotto is al dente and has reached your desired consitency. always keep stirring so your risotto doesn’t burn. it may take you some time between 15-20 minutes.
add in soy cream and vegan parmesan cheese and stirr until well combined and creamy. now it’s time to add the spinach and remaining 2 tbsp vegan butter, let it cook for some minutes until the leaves are bright green. you may add some more veggie stock if risotto got too “firm”.
season with salt/pepper if needed.
garnish with hemp seeds and or lemon zest and enjoy!🌱🌱
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