Dairy-Free Spinach and Artichoke Risotto
A creamy and comforting risotto featuring Arborio rice cooked with vegetable broth, spinach, artichoke hearts, and a dairy-free Parmesan substitute for richness. This elegant dish is perfect for a special lunch.
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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)
- about 170 g Spinach
- 3 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the vegetable broth in a saucepan and keep it warm over low heat.
- 2Heat olive oil in a large pot or Dutch oven over medium heat. Add the shallot and cook until softened, about 3 minutes.
- 3Add the Arborio rice and cook, stirring constantly, for 2 minutes.
- 4Pour in the white wine and cook, stirring, until it is absorbed.
- 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.
- 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.
- 7Stir in the nutritional yeast and lemon juice, salt, and pepper. Serve immediately.
Substitutions
Parmesan cheese → Nutritional yeast
Adds cheesy flavor
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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