Go Back
+ servings
A closeup shot of a black ceramic bowl with creamy vegan risotto with spinach
Print Recipe
5 from 2 votes

Creamy Vegan Risotto with Spinach Recipe

This easy, herby vegan risotto with spinach comes together in 30 minutes and it's so creamy and delicious! The rice is smoky with sage and spinach adds a boost of health and freshness. A soy-free, gluten-free recipe.
Prep Time5 mins
Cook Time25 mins
Course: Main/Side
Cuisine: 30-minute recipe, Italian
Diet: Low Lactose, Vegan, Vegetarian
Keyword: easy vegan risotto, Vegan risotto
Servings: 8 servings
Calories: 257kcal

Equipment

  • Large skillet
  • Saucepan

Ingredients

  • 7 cups vegetable stock (or water)
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (or 2 shallots, minced)
  • 4 cloves garlic (crushed and minced)
  • 2 teaspoon sage (or oregano, dry)
  • 2 cups arborio rice (or a starchy, medium or short grain rice)
  • ½ cup dry white wine (optional)
  • 4 cups baby spinach (coarsely chopped)
  • 2 tablespoon vegan butter
  • 1 tablespoon parsley (chopped, optional. For garnish)
  • Salt and ground black pepper to taste

For serving:

Instructions

  • 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.

Nutrition

Calories: 257kcal | Carbohydrates: 46g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2020IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 3mg