Creamy Tomato Spinach Risotto
1 medium sized onion, chopped
2 tablespoons olive oil
2 tablespoons vegan butter (I used Earth Balance original)
3-4 garlic cloves, chopped
28 ounces diced tomatoes, drained not rinsed
12 ounces arborio rice (I used Rice Select brand)
3 cups vegetable broth (I used Imagine no-chicken broth), divided
15 ounces cannellini beans, rinsed well
8 ounces spinach, chopped
1/4 cup vegan creamer (I used MimicCreme unsweetened)
1/4 cup nutritional yeast, optional
1/4 cup vegan parma (I used Galaxy brand), optional
salt and pepper, to taste
1. In a large saucepan, saute onion in oil and butter for 3 minutes. Once translucent, add garlic and saute another minute. Careful not to brown onions and garlic. Now stir iin diced tomatoes.
2. Add rice, stirring for about 4 minutes until the tomato juices are absorbed. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed.
3. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. Once all broth has been absorbed, add beans and spinach and stir until spinach is cooked.
4. Stir in vegan creamer, nutritional yeast, and vegan parma (if using), until the cream has been absorbed. Add salt and pepper to taste and serve immediately.
Source of recipe: This is a recipe created using what was in my practically bare cupboards. Enjoy!