"cheesy" Vegan Risotto

1. 1

   Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.

2. 2

   In a heavy-bottomed saucepan over medium heat, heat 1 T. of the olive oil.

3. 3

   Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes.

4. 4

   Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes.

5. 5

   Add the wine, stirring constantly, until all of the liquid is completely absorbed.

6. 6

   Ladle 3/4 cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in 3/4-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is a creamy consistency, about 20 minutes.

7. 7

   Add the spinach, nutritional yeast and dairy-free soy margarine and stir until well combined.

8. 8

   Add salt and pepper to taste and serve immediately.

* Per serving · 4 servings · Values may vary.