Spinach and Cherry Tomato Risotto

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings


4cups vegetable broth
2tablespoons olive oil
2 garlic cloves, minced
1 1/2cups chopped spinach (if using frozen spinach, thaw and dry before cooking)
1cup aborio rice
1/2cup vegan white wine
1cup cherry tomatoes


  1. In a medium saucepan, heat vegetable broth over medium heat; keep at a low simmer.
  2. Heat olive oil in a large skillet or sauté pan. Add garlic and sauté until soft. Add spinach and cook until wilted. Add rice and coat with oil. Add wine and cook until mostly absorbed.
  3. Add one ladleful of broth. Stir until absorbed. Continue adding broth one ladleful at a time until all of the broth has been absorbed.
  4. Slice tomatoes in half. Toss tomatoes in risotta, and heat together for a minute or two.

Reprinted with permission from Kim Lutz with Megan Hart’s Welcoming Kitchen: 200 Delicious Allergen and Gluten-Free Vegan Recipes (Sterling, June 2011).

Nutritional Info *per serving

  • Calories 346
  • Fat 9g
  • Carbohydrate 54g
  • Fiber 4g
  • Protein 7g