Spinach & Garlic Risotto:

• 1 diced onion
• 1 tbsp fresh garlic
• 1 ½ cups Arborio rice
• ¼ cup white wine
• 3 cups vegetable stock
• 50g grated vegan cheddar cheese (Violife brand works well)
• 150g baby spinach
• Juice of ½ lemon

Fry the onion in some oil. Once the onions are glossy, add in the garlic and fry this for
5 minutes.

Add in the risotto rice. Toast this until the risotto looks translucent
around the edges.

Add in the white wine and let this simmer until most of the liquid has been absorbed
– stirring occasionally.

Add in ½ cup of stock at a time, stirring occasionally and only adding the next ½ cup
once most of the liquid has been absorbed.
Once all the stock has been added, stir in the vegan cheese, baby spinach and lemon
juice. Stir.
Let this simmer for 10-15 minutes until it is nice and creamy, and all excess liquid has
been absorbed.


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