You are here

Member since October 2010

Creamy Tomato Spinach Risotto

What you need: 

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

What you do: 

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!

Preparation Time: 
5-10 minutes, Cooking time: 25-30 minutes
Cooking Time: 
25-30 minutes
Recipe Category: 


I used chickpeas instead of cannellini, and also added celery.  Also added a tsp each of oregano & thyme.  Delicious!  I will make this again!


This is great. Thanks for posting.  I changed a few things like used fava beans because I didn't have any cannelloni beans, added two stalks of chopped celery with the onions, added 1 tsp of black pepper and added 2 cups of broth instead of 3 because I added the juice of the canned tomatoes which was a cup.

This is so versatile that you could use just about any bean or add chickpeas.  Definitely will be making again.

Log in or register to post comments