"cheesy" Vegan Risotto
"A creamy, dairy free side dish from about.com"
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 serving
- Serves:
- 4-6
ingredients
- 3 1⁄2 cups vegetable broth
- 2 tablespoons olive oil, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1⁄2 cups uncooked arborio rice
- 1⁄2 cup white wine
- 2 cups frozen chopped spinach, cooked
- 1⁄2 cup nutritional yeast
- 1 tablespoon vegan margarine
- salt and pepper
directions
- Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.
- In a heavy-bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes.
- Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
- Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is a creamy consistency, about 20 minutes.
- Add the spinach, nutritional yeast and dairy-free soy margarine and stir until well combined. Add salt and pepper to taste and serve immediately.
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RECIPE SUBMITTED BY
I've been vegan since January 2009. I like to cook healthy foods, but also have to work with a picky 7 year old. I'm very busy so quick is key with everything in the kitchen. I'm famous for my vegan blueberry muffins (I got the recipe from this site), which NOBODY suspects are vegan! I love to eat at Bandito Burrito, but keep it to once or twice a year. Most mornings I can be found sweating at the YMCA.
