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Indulge in the comforting embrace of this Lemon Spinach Risotto, a vegan twist on the beloved Italian classic that brings together the creamy decadence of perfectly cooked Arborio rice with bright, citrusy notes and nutrient-rich spinach.
This dish transforms simple ingredients into something truly extraordinary, requiring just 10 minutes of prep time and 40 minutes of cooking, making it an achievable yet impressive meal for two.
The secret to this risotto's creamy consistency lies in the traditional cooking method of gradually adding warm vegetable stock while continuously stirring, allowing the Arborio rice to release its starches and create that signature velvety texture.
Nutritional yeast steps in brilliantly as a dairy-free alternative, providing a rich, cheesy flavor that complements the zesty lemon and earthy spinach. The combination of finely chopped garlic and onion creates a aromatic base that infuses the entire dish with savory depth.
What makes this recipe particularly special is its versatility and thoughtful construction. While spinach is the recommended green, you can experiment with alternatives like kale or arugula to match your preferences.
The careful balance of lemon juice and zest adds a bright, refreshing element that cuts through the richness, while the gradual addition of warm stock ensures each grain of rice cooks to perfection. The result is a harmonious blend of flavors and textures that proves comfort food can be both plant-based and sophisticated.
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Yes, you can omit the nutritional yeast if you don’t have it on hand, but it adds a cheesy, savory flavor. If you’d like to replace it, you could try vegan cheese or a bit of plant-based Parmesan, but the flavor will be slightly different.
Yes, you can use frozen spinach, though fresh spinach gives a better texture. If using frozen spinach, be sure to thaw and drain it thoroughly before adding it to the risotto to avoid excess moisture.
Yes, you can replace the olive oil with vegetable broth or water to sauté the garlic and onions. However, the olive oil helps to create a rich, creamy texture, so the dish may be slightly lighter without it.
While risotto is best enjoyed fresh, you can freeze leftovers. However, be aware that freezing and thawing may change the texture, making it a little less creamy. If freezing, store it in an airtight container for up to a month, and reheat with a little extra stock or water to loosen it up.
To make the dish more filling, you can add a protein source like sautéed tofu, chickpeas, or even vegan sausage. A side of roasted vegetables also pairs well to boost the meal.
While arborio rice is the traditional choice for risotto, other short-grain rice varieties can be used as a substitute, though they may not create the same creamy texture. It’s best to use arborio or another risotto-specific rice for optimal results.
If you love lemon, feel free to add more lemon zest or juice to enhance the tanginess. Start with the recommended amount, then taste and adjust based on your preference.
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