Foodedo recipe

Lemon White Bean and Spinach Risotto

Name: Lemon White Bean and Spinach Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g risotto rice; 2 can white beans (drained); 1 onion (finely chopped); 2 garlic (minced); 1 l vegetable stock; 120 g spinach; 3 tbsp nutritional yeast; 2 tbsp olive oil; 1 lemon (zested); 1 bunch parsley (chopped)

50 min ·

Creamy vegan risotto with white beans, spinach, and lemon for brightness and balance.

Ingredients

10 items

300 grisotto rice
2 canwhite beansdrained
1onionfinely chopped
2garlicminced
1 lvegetable stock
120 gspinach
3 tbspnutritional yeast
2 tbspolive oil
1lemonzested
1 bunchparsleychopped

Method

4 steps

Step 1. Start aromatics: Warm stock in a separate pan. In a wide pot, cook onion in olive oil for 6-8 minutes until soft, then add garlic for 1 minute.
Step 2. Toast rice and add stock gradually: Stir in rice and cook 1-2 minutes until edges look translucent. Add warm stock a ladle at a time, stirring often and allowing each addition to absorb before the next.
Step 3. Finish for creaminess: After about 20 minutes, stir in beans, nutritional yeast, lemon zest, and spinach. Cook until rice is tender with a slight bite and the texture is loose and creamy.
Step 4. Serve: Fold through parsley and a squeeze of lemon juice just before serving for freshness.