CREAMY TOMATO AND SPINACH RISOTTO

March 23, 2023

This creamy tomato and spinach risotto is gluten and dairy-free is a delicious and healthy version of the classic Italian dish.

It’s made with arborio rice, which is a short-grain rice that becomes creamy when cooked with liquid.

The combination of tomato and spinach in the risotto adds a fresh and healthy element to the dish, making it a great choice for those looking for a nutritious meal. Additionally, the use of arborio rice in the risotto provides a chewy texture that you will enjoy.

This creamy tomato and spinach risotto dish is a flavourful, satisfying, and healthy meal that can be enjoyed by the whole family.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 cup of chopped mushrooms
1 cup arborio rice (gluten-free)
4 cups vegetable broth
1 cup of chopped cherry tomatoes
1 teaspoon dried turmeric
1 teaspoon dried parsley
1 cups fresh spinach
1 cup coconut milk (or almond milk)
1 cup of cashews
1 tbsp of nutritional yeast
1 tsp of garlic powder
Salt and pepper to your tasting

You will love how delicious and easy the cashew sauce it. This sauce is incredibly versatile and can be used as a dip, dressing, or sauce for a variety of dishes such as salads, pasta, rice dishes, and vegetables. It can also be used as a base for soups and stews, adding a creamy and nutty flavour to the dish.

CREAMY TOMATO AND SPINACH RISOTTO

Servings: 8
Prep Time: 10 mins
Cook Time: 10mins
Difficulty: easy
Rating: ★★★★★
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This creamy tomato and spinach risotto dish is a flavourful, satisfying, and healthy meal that can be enjoyed by the whole family..

Ingredients

-2 tbsp olive oil

-1 cup arborio rice (gluten-free)

-4 cups vegetable broth

-1 teaspoon dried turmeric

-1 teaspoon dried parsley

-1 onion, finely chopped

-1 cup of chopped mushrooms

-1 cup of chopped cherry tomatoes

-1 cups fresh spinach

Cashew Sauce -1 cup coconut milk (or almond milk)

-1 cup of cashews (soaked in hot water to soften them, 30 mins)

-1 tbsp of nutritional yeast

-1 tsp of garlic powder

-Salt and pepper to your tasting

Directions

In a large saucepan, heat the olive oil over medium heat. Add the risotto and let it toast for about one minute, stirring continuously.
Add the vegetable broth, dried turmeric and parsley. Cook for 3-6 minutes, stirring constantly.
Stir until the broth is absorbed by the rice and remove from heat.
While the risotto is cooking, create the cashew sauce.
Using a blender, place all the cashew sauce ingredients and blend until smooth. Add salt to your liking.
In a separate saucepan, heat the olive oil over medium heat. Add the onion and mushrooms and cook until softened.
Add the cherry tomatoes, followed by the cashew sauce.
Add the spinach, stir until the spinach is wilted and the risotto is creamy.