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.