Vegan Risotto with Spinach

Instructions

1. Step 1

   On the cutting board with the chef's knife, finely chop the peeled onion, mince the peeled garlic, roughly chop the washed and dried spinach, and finely chop the parsley, reserving some for garnish.

   Cookware: Chef Knife, cutting board

2. Step 2

   Pour the vegetable broth into the large saucepan and heat it over low heat for 8 minutes, keeping it hot without boiling while preparing the risotto.

   Timer: 8 min (fixed)

   Parallel with step: 1

   Ingredients used: 1000.0 ml Vegetable Broth

   Cookware: large saucepan — low heat

3. Step 3

   Heat 30.0 ml of olive oil in the wide skillet over medium heat, add the onion and garlic, and sauté for 8 minutes with the wooden spoon until softened and fragrant without browning.

   Timer: 8 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: wide skillet — medium heat, wooden spoon

4. Step 4

   Stir the Arborio rice into the skillet and cook for 2 minutes, coating every grain until lightly glossy and faintly nutty.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: wide skillet — medium heat, wooden spoon

5. Step 5

   Using the ladle, add the hot vegetable broth in 5 equal additions of 200.0 ml, stirring with the wooden spoon after each addition and waiting until nearly absorbed before the next; cook for 18 minutes until the rice is creamy and tender with a slight bite.

   Timer: 18 min (scalable)

   Cookware: ladle, large saucepan — low heat, wide skillet — medium-low heat, wooden spoon

6. Step 6

   Stir in the spinach, nutritional yeast, 15.0 gr of the parsley, salt, and 15.0 ml of olive oil, then cook for 3 minutes until the spinach is wilted and the risotto is glossy; adjust seasoning with the incorporated salt.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Nutritional Yeast, 15.0 ml Olive Oil, 15.0 gr Parsley, 4.0 gr Salt, 200.0 gr Spinach

   Cookware: wide skillet — low heat, wooden spoon

7. Step 7

   Remove the skillet from the heat and scatter the reserved 5.0 gr of parsley over the creamy risotto before serving immediately.

   Ingredients used: 5.0 gr Parsley

   Cookware: wide skillet — off heat