Creamy Vegan Risotto
Serves 215 mins prep25 mins cook
With the weather cooling down, this cozy warm bowl of risotto is perfect. It's a lot easier than you think, though it does require patience to stir the rice. The key is slowly adding stock to achieve a creamy, soft texture that still holds its shape. This version can easily be made vegan and uses Banza rice for extra protein.
0 servings
What you need

bunch parsley

pepper
tsp salt

lemon
cup vegetable broth

clove garlic clove

cup fresh spinach

white onion

tbsp nondairy butter
cup arborio rice
cup mushrooms
Instructions
1. Heat vegetable stock in a large pot over medium heat, set aside or leave on simmer. 2. In another large pot over low-medium heat, add olive oil and sauté the onion and garlic for 3-4 minutes until translucent. 3. Add mushroom slices and sauté for an additional 2-3 minutes. 4. Add in the rice and then slowly, add the vegetable stock with a ladle, stir, and repeat until absorbed by the rice. This is the key to risotto! This process should take about 15-20 minutes. 5. Fold in the spinach until wilted, then add butter, lemon juice, salt, and pepper to taste. 6. Garnish with parsley and lemon before serving.View original recipe
