In a saucepan heat the vegetable stock until it boils. Turn off heat.
In a wide skillet, heat the EVOO. Add the onions and garlic with a teaspoon of salt and ground black pepper to taste. Saute, stirring frequently, until the onions are translucent.
Add the sage or oregano and rice and stir to mix in the oil. Cook, stirring, until the rice turns opaque, which shouldn't take more than a couple of minutes.
Add the wine, if using, and stir it into the rice. Always turn off heat or lower it to a minimum when you add alcohol to a pot on the stove, as it is highly flammable.
Once the wine has evaporated, add a cup of vegetable stock to the rice. Stir it in.
As soon as the rice has absorbed all the water, add another cup. Continue, a cup at a time, until the rice reaches the desired consistency. The rice should be thoroughly cooked but should still have a tiny bit of bite, and it should be creamy, not dry.You may not need all cups of the vegetable stock. This time, when I made the rice, I needed around 7.
At this point stir in the spinach. Add more salt and ground black pepper, if needed. Stir in the vegan butter and parsley, if using.
Ladle out into bowls, sprinkle on a bit of vegan parm, and serve hot or warm.