Vegan Cheesy Risotto
A creamy, dairy-free vegan cheesy risotto offers a delicious alternative for cheese lovers and those with dietary restrictions.
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Instructions
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Start simmering vegetable broth in a small saucepan over medium-low heat.
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Heat 1 tablespoon of olive oil in a heavy-bottomed saucepan over medium heat; cook chopped garlic and onions, stirring occasionally, until translucent, about 6 to 8 minutes.
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Add the remaining 1 tablespoon of olive oil and rice; cook, stirring constantly, for about 4 minutes until coated and crispy. Stir in wine until fully absorbed.
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Ladle 3/4 cup of simmering broth into the rice; stir until absorbed. Continue adding broth in 3/4-cup increments, allowing each addition to absorb before adding more, for about 20 minutes, until the rice is creamy.
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Stir in spinach; cook for 2 to 3 minutes until wilted. Mix in nutritional yeast and dairy-free soy margarine until well combined.
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Season with salt and pepper to taste, then serve immediately.