This recipe is so tasty and creamy, that both dairy-free kids and adults will love it. (And, it's a great way to get kids to eat spinach!) Feel free to add other vegetables of you choice!
Serves 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- 3 1/2 cups vegetable broth
- 2 T. olive oil, divided
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 1/2 cup uncooked Arborio rice
- 1/2 cup dry white wine
- 4 ounces baby spinach, stems removed
- 1/2 cup nutritional yeast
- 1 T. dairy-free soy margarine
- Salt and black pepper, to taste
Preparation:
1. Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.
2. In a heavy-bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
3. Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is a creamy consistency, about 20 minutes.
4. Add the spinach and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the nutritional yeast and dairy-free soy margarine until well combined. Add salt and pepper to taste and serve immediately.
