Miyoko's Vegan Green Spring Risotto | OVEN RISOTTO | The Vegan Good Life With Miyoko

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds a nutty flavor and is a great source of omega-3s.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Heat a pot and add a little olive oil.

Add diced onions and sauté until translucent.

Add Arborio rice and toast it with the onions for a few minutes.

Prepare chickenless bouillon by mixing 1 teaspoon per cup of hot water until dissolved, needing a total of 5 cups.

Once the rice is toasted, add the stock and a big glug of white wine, then bring to a boil.

Cover the pot and place it in the oven set to 350 degrees for 10 minutes.

In a separate pan, add a little water and spinach, steaming just long enough to wilt the spinach.

In a blender, combine the wilted spinach, parsley, basil, garlic, white miso, and nutritional yeast, adding enough water to process into a puree.

After 10 minutes, check the risotto; if still hard, return it to the oven for another 2-3 minutes.

Once the rice is al dente, stir in the green sauce and return it to the oven for a few more minutes to absorb the sauce.

Grate lemon zest over the risotto before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary