Vegan Risotto with Spinach

Instructions

1. Step 1

   Pour the vegetable stock into a medium saucepan and bring it to a gentle simmer over medium heat. Reduce to low heat and keep warm.

   Timer: 5 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Stock

   Cookware: medium saucepan

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large saucepan, wooden spoon

3. Step 3

   Add the garlic and Arborio rice. Stir until the garlic is fragrant and the rice grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice, 8.0 gr Garlic

   Cookware: large saucepan, wooden spoon

4. Step 4

   Pour in the wine and stir over medium heat until it is almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue until all the stock has been incorporated and the rice is creamy and tender with a slight bite.

   Timer: 20 min (fixed)

   Cookware: ladle, large saucepan, medium saucepan, wooden spoon

6. Step 6

   Fold in the spinach over low heat and cook until fully wilted and evenly distributed.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 gr Spinach

   Cookware: large saucepan, wooden spoon

7. Step 7

   Remove the saucepan from the heat. Stir in the nutritional yeast, lemon juice, salt, black pepper, and the remaining olive oil, then serve immediately.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 15.0 ml Olive Oil, 4.0 gr Salt

   Cookware: large saucepan, wooden spoon