Dairy Free Spinach and Garlic Risotto

Dairy Free Spinach and Garlic Risotto

5 from 1 vote
This dairy-free spinach and garlic risotto is easy to make, hearty, and nutritious.
Servings: 6
Calories: 320


  • 4 tablespoons of olive oil
  • 1 large onion peeled and finely chopped
  • 2 large cloves of garlic peeled and crushed
  • 9 oz of arborio rice
  • 1 lb of fresh or frozen and defrosted leaf spinach - do not use chopped spinach
  • 10 floz of dry white vermouth
  • Salt and freshly ground black pepper
  • 1 1/2 pint of Gluten free vegetable stock bouillon
  • The juice of 1 lemon
  • Grated nutmeg
  • 1 tablespoon of fresh oregano leaves
  • 1/2 tablespoon of Dairy free margarine


  • Heat the oil and gently cook the onion until soft, but not brown.
  • Add the garlic. Cook for a moment, then stir in the rice and cook for a few minutes.
  • Mix in the spinach leaves followed by the vermouth. Season and then pour in the stock (bouillon).
  • Bring to the boil and simmer for 35 minutes, or until the rice is swollen and soft (top up with water if necessary).
  • Stir in the lemon juice, nutmeg, oregano and margarine and serve very hot.
  • This is delicious with grated pecorino (romano) cheese on top.
Calories: 320 kcal
Carbohydrates: 43 g
Protein: 6 g
Fat: 11g
Saturated Fat: 2 g
Sodium: 547 mg
Potassium: 513 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 7397 IU
Vitamin C: 23 mg
Calcium: 107 mg
Iron: 3 mg
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