Spinach and Sundried Tomato Risotto
Creamy, savory, flavorful, cheesy, and SO delicious! This recipe adds a bit of bulk to risotto with chickpeas, making it a filling and satisfying meal.
Ingredients
- 2 TBS vegan butter divided (such as Earth Balance, Smart Balance, or Miyoko’s)
- 1 medium yellow onion small dice
- 1 cup uncooked Arborio rice
- 3 cloves garlic pressed or minced
- 6 cups vegetable broth
- 1/2 tsp Black pepper
- 1/2 cup vegan parmesan cheese such as Follow Your Heart or Violife
- 2 cups cooked or canned chickpeas drained and rinsed
- 2 cups baby spinach
- 1/2 cup roughly chopped oil packed sundried tomatoes
- 1/4 cup chopped fresh basil
Instructions
- Place the broth in a medium pot. Cover and bring to a simmer. Keep it gently simmering while you make the risotto.
- While the broth is coming to a simmer, melt 1 TBS butter in a medium pot over medium heat. Once hot, add the onion, rice, and garlic; stir to coat. Cook uncovered for 4 minutes to toast the rice and soften the onion, stirring occasionally.
- Add the black pepper and stir to combine. Add the simmering broth to the rice 1 ladleful at a time, stirring after each addition, and waiting until the liquid is mostly absorbed before adding the next ladleful. This should take 20 - 30 minutes altogether.
- When you have added almost all of the broth, check the rice for done-ness. It should be just done, not too soft. If you feel you will need more broth, add it to the simmering pot now.
- When the rice is finished cooking, it should have a fairly creamy consistency. Stir in the parmesan , chickpeas, spinach, tomatoes, basil, and remaining 1 TBS butter. Cover and let stand for 5 minutes to allow the spinach to wilt.