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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A creamy, dairy free side dish from Ingredients:
3 1/2 cups vegetable broth |
2 tablespoons olive oil, divided |
1 cup chopped onion |
2 garlic cloves, minced |
1 1/2 cups uncooked arborio rice |
1/2 cup white wine |
2 cups frozen chopped spinach, cooked |
1/2 cup nutritional yeast |
1 tablespoon vegan margarine |
salt and pepper |
Directions:
1. Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.
2. In a heavy-bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes.
3. 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. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
4. 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.
5. Add the spinach, nutritional yeast and dairy-free soy margarine and stir until well combined. Add salt and pepper to taste and serve immediately.
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