Risotto vegano fácil de espinacas (ideal para meal prep)

Ingredientes

• 10 oz frozen spinach, thawed and drained
• 3/4 cup unsweetened oat milk (or cashew milk)
• 3 tbsp nutritional yeast
• 2 cloves garlic
• 1/2 lemon juice
• 1/2 tsp white miso paste (optional, for umami)
• sea salt & pepper to taste
• 1 cup arborio rice
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 5 cups warm (vegan chicken) broth
• vegetarian broth
• 2 tbsp olive oil
• 1.5 cups (10oz) cauliflower rice, fresh or frozen
• 1 cup frozen shelled edamame, thawed
• 1/3 hemp hearts
• 1/2 lemon juice
• 1/2 cup fresh basil (or parsley, green onions)
• sea salt & white pepper to taste

Preparación

1. 1

   Make the Spinach Sauce: Squeeze excess water from thawed spinach using a clean kitchen towel or strong paper towel. Blend spinach, cashew milk, nutritional yeast, garlic, lemon juice, and miso in a high-speed blender until completely smooth. Season with tamari and white pepper, set aside.

2. 2

   Make the Risotto: Heat broth in the microwave (or stovetop) for 2 – 4 minutes. Heat olive oil in a large heavy-bottomed pan over medium heat. Sauté onion until translucent, about 5-6 minutes. Add minced garlic, cook 1 minute until fragrant. Add arborio rice, stir to coat with oil, toast for 2-3 minutes. Pour in a ladle of broth, stir until absorbed. Add more warm broth one ladle at a time, stirring frequently until each addition is absorbed (about 18-20 minutes total). **Note: rice should be creamy but still have a slight bite**

3. 3

   Bringing it all together: Remove from heat Stir in the spinach sauce gradually until you reach desired color and creaminess Fold in cauliflower rice and cook for 2-3 minutes until just tender Gently fold in edamame and hemp hearts Add fresh lemon juice and herbs Season with salt and white pepper Add extra broth if needed for consistency