Spinach risotto


1 onion diced

2 cloves garlic, minced

2 tbsp vegan butter

300g/10 ½ oz/1 ½ cup arborio risotto rice

150ml/5 fl oz/1/2 cup white vegan cooking white wine

500 ml/17 fl oz/2 cups vegetable stock, warm

50 g/1 ¾ oz/1/2 cup vegan Parmesan cheese, grated

200 g/7 oz/1/2 cup spinach, washed

100/3 ½ fl oz/1/2 cup vegan ricotta cheese

100 ml/3 ½ fl oz1/2 cup vegan double heavy cream

Sea salt and freshly ground black


1.Heat the oil in a pan over a medium heat add onion with a pinch of salt

Fry for 3 minutes. Add the garlic. Fry for 1 minutes.

2.Add the butter and rice to the pan. Stir through to coat the oil and butter. Then turn the heat up a little and add the wine. Allow to cook and bubble for 3 minutes. Turn the heat back down to a medium heat.

3. Add the stock to the rice, placing the lid on the pan after each addition. Check that the liquid has

Been absorbed each time before adding further stock in the pan. It will be ready when the rice is cooked but still has a slight chalky bite. Season to taste.

4.Place the Parmesan, spinach, ricotta and cream into a blender and blend for a minute until combined. Stir through the cooked risotto until fully coated and serve.