Garlic and Spinach Risotto

Risotto (serves 4)

• 1 tablespoon olive 

• 1 red chopped onion 

• 3 cloves minced garlic 

• 3/4 cup risotto rice

• 2 cups vegetable stock

• 1 cups non-dairy milk 

• 2 cups baby spinach

• 2 T nutritional yeast

• handful chopped cilantro

• sea salt and pepper 

Cashew Cream 

• 1/2 cup raw cashews soaked overnight

• 1/2 cup vegetable stock 

• 1/2 lemon

• 1 tsp salt

On a low to medium heat, add onions and garlic to a sauce pan and fry until lightly browned. Add in rice and cook for a few minutes. Add half a cup of vegetable stock at a time and mix well until the rice absorbs the liquid.  Then add in the non-dairy milk and when all is absorbed add in baby spinach and set aside.

Add soaked and drained cashews to a high speed blender with lemon juice and half a cup of vegetable stock and blend until smooth.  Pour the cashew cream into the risotto rice, mix in cilantro and serve!