Spinach Risotto

Vanessa van der Kramer
Serves Serves 4
Print recipe
  • Prep time 5 mins
  • Cook time 25 mins
  • Ready time 30 mins

This is a great risotto with a smooth, creamy, oozy texture.

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  • 250 g spinach leaves
  • 2 large sprigs mint
  • 40 g plant-based margarine
  • 1 medium onion, finely chopped
  • ½ litre vegetable stock, hot
  • 400 g Arborio or other risotto rice
  • 150 ml dry white wine
  • 3 tablespoons parsley, finely chopped
  • 60 ml soya cream (e.g. Alpro)
  • vegan Parmesan, shaved
  • fresh rocket (arugula) to serve
  • salt and fresh ground black pepper to taste


Place the spinach and mint in a large colander and rinse. Leave to drain.

Pour the stock in a pan and keep hot over a very low heat.

 Melt half the margarine in a large saucepan over a medium heat. Add the onion, then season and cook for 5 minutes.

Add the rice and toss in the rest of the margarine until glistening.

Add the wine and cook, stirring until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed. Repeat until you’ve used all the stock and the rice is tender. This process could take 20 minutes.

Squeeze out all of the water from the spinach and mint. Chop and add to the risotto along with the parsley and cream. Stir and cook for a further 2 minutes.

Serve immediately, topped with vegan Parmesan cheese and fresh rocket.