Summary

Ingredients

• 550 ml vegetable stock
• 200 ml soy cream (soy cream cuisine)
• 200 g risotto rice
• 200 g spinach leaves, frozen
• 1 large onion (s)
• 1 large clove garlic
• 2 tablespoon olive oil
• salt and pepper
• nutmeg

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Instructions

1. Heat olive oil in a large saucepan. Dice the onion and sauté in the oil until translucent. Bring the vegetable stock to the boil in another saucepan. Briefly sauté the risotto rice with the onions and add the vegetable stock. Bring to the boil and cover and simmer over low heat for 15 minutes.
2. Add the olive oil and chopped or pressed garlic to the saucepan in which the vegetable stock was and sauté briefly. Add the spinach and soy cream and cover and simmer over medium heat. As soon as the spinach has thawed, season with salt, pepper and nutmeg.
3. As soon as the risotto is no longer soupy and the soy cream is as good as boiled down, stir the spinach into the risotto and cover and simmer over low heat for about 5 minutes.