Dairy-Free Spinach and Artichoke Risotto

Ingredients

• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 medium Shallot
• 1.5 cups Arborio rice
• 1/2 cup Dry white wine
• 1 can Artichoke hearts (canned, quartered)
• 6 oz Spinach
• 3 tbsp Nutritional yeast
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat. Add the shallot and cook until softened, about 3 minutes.
3. 3Add the Arborio rice and cook, stirring constantly, for 2 minutes.
4. 4Pour in the white wine and cook, stirring, until it is absorbed.
5. 5Add 1 cup of warm vegetable broth to the rice and cook, stirring constantly, until it is absorbed. Continue adding broth, 1 cup at a time, stirring until each addition is absorbed before adding the next.
6. 6After about 20 minutes, when rice is al dente, stir in the artichoke hearts and spinach and cook until spinach is wilted, about 2 minutes.
7. 7Stir in the nutritional yeast and lemon juice, salt, and pepper. Serve immediately.

Substitutions

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