This lush, creamy Spinach Risotto is like a parade of flavors all in one bite!

Ingredients

2 Tablespoons olive oil
2 leeks or 1 medium yellow onion
1 Tablespoon olive oil
1 and ½ cups risotto
4 cloves garlic
1 and ¾ cups clear vegetable broth (non-tomato based)
1 cup dry white wine (I prefer sauvignon blanc)
1/2 cup cashew cream  
1 lemon zest and juice
8 ounces fresh spinach
1 red pepper
6 ounces parmesan cheese
½ - ¾ teaspoon sea salt (amount to your liking)
1/8 teaspoon fresh ground pepper

     Directions Below

 

 

Step One:

2 Tablespoons olive oil

2 leeks, sliced (white part only) or 1 medium yellow onion, diced

Heat the olive oil in a pan over medium heat. Add onion, stirring occasionally for about 15 minutes. Be careful not to brown them. 

Step TWO:

1 Tablespoon olive oil

1 1/2 cups of risotto

Add olive oil to Step ONE. Stir, then add the risotto. Stir occasionally, for about 5 minutes. Don't worry if the rice browns. It'll give it a nice flavor.

Step THREE:

4 cloves garlic, crushed

1 and ¾ cups clear vegetable broth (non-tomato based)

1 cup dry white wine (I prefer sauvignon blanc)

1/2 cup cashew cream  

1 lemon zest and juice

Stir in garlic and lemon zest to Step TWO.  In 1/2 cup increments, until all liquids are fully absorbed into risotto, slowly add and alternate broth, wine, cream, and lemon to mixture. Stir consistently until all liquids are absorbed.

Step FOUR:

8 ounces fresh spinach, chopped

1 red pepper, diced

6 ounces parmesan cheese, grated

½ - ¾  teaspoon sea salt (amount to your liking)

1/8 teaspoon black pepper

Add above to Step THREE. Stir and taste. Add more salt if needed. Cook for about 5 mintutes then serve! 

Tip:

It's best to not let the red peppers cook, rather you want them crunchy. Add them about 5 minutes prior to serving.