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Easy Vegan Spinach Risotto (Meal Prep Friendly)

Prep: 10 min
Cook: 25 min
Total: 35 min

Ingredients

Spinach sauce
  • 10 oz frozen spinach, thawed and drained
  • 3/4 cup unsweetened oat milk (or cashew milk)
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • 1/2 lemon juice
  • 1/2 tsp white miso paste (optional, for umami) *
  • sea salt & pepper to taste
Risotto
  • 1 cup arborio rice
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 5 cups warm (vegan chicken) broth
    • vegetarian broth
  • 2 tbsp olive oil
  • 1.5 cups (10oz) cauliflower rice, fresh or frozen *
  • 1 cup frozen shelled edamame, thawed
  • 1/3 hemp hearts
  • 1/2 lemon juice
  • 1/2 cup fresh basil (or parsley, green onions)
  • sea salt & white pepper to taste

Steps

Step 1

Make the Spinach Sauce:

  1. Squeeze excess water from thawed spinach using a clean kitchen towel or strong paper towel.
  2. Blend spinach, cashew milk, nutritional yeast, garlic, lemon juice, and miso in a high-speed blender until completely smooth.  Season with tamari and white pepper, set aside.
Step 2

Make the Risotto:

  1. Heat broth in the microwave (or stovetop) for 2 – 4 minutes.
  2. Heat olive oil in a large heavy-bottomed pan over medium heat.
  3. Sauté onion until translucent, about 5-6 minutes.
  4. Add minced garlic, cook 1 minute until fragrant.
  5. Add arborio rice, stir to coat with oil, toast for 2-3 minutes.
  6. Pour in a ladle of broth, stir until absorbed.
  7. Add more warm broth one ladle at a time, stirring frequently until each addition is absorbed (about 18-20 minutes total).

**Note: rice should be creamy but still have a slight bite**

Step 3

Bringing it all together:

Remove from heat
Stir in the spinach sauce gradually until you reach desired color and creaminess
Fold in cauliflower rice and cook for 2-3 minutes until just tender
Gently fold in edamame and hemp hearts
Add fresh lemon juice and herbs
Season with salt and white pepper
Add extra broth if needed for consistency