Preparation

• Cut the onions in small dices, preheat a thick bottomed pan 10 minutes. Pour in the olive oil and caramelise the onions. Slice the garlic. Boil the water. Put the spinach in a food processor together with 500 ml of the boiled water, the chicken broth powder. Turn it into a sauce. Add the coriander and mash that as well.

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• Add the garlic in the pan. Let it fry for a minute or 2. Then add the rice and let all the oil stick to the rice. Then pour in the white wine. Stir well and let the rice take in all the wine. Then add the spinach sauce. Stir well. As the sauce is a bit thick, the rice has to work harder to soak in the moist. Don’t worry, it will happen in the end. It just takes time. You can add some broth in the mean time as well if you want to speed things up a bit. This can take all in all 30-45 minutes. Do not add wine in this phase, this will turn your risotto into something acid.
• Bring the risotto to taste with salt and pepper. Just when you think the rice is almost done, turn off the heat, bring in some vegan cheese if you want and put the lid on the pan. Let it rest for 5-10 minutes.