Spinach Risotto

It's been a few days since I've written on here because I've been busy enjoying life. :-) Going out to restaurants, hiking, holding a casting session the works. Now it's time to play, catch-up on these recipes and share some pics with you.

I ended up making this delicious allergy free Spinach Risotto (using frozen spinach, fresh is even better).

Ingredients
3 cups of  "Imagine Organic-No Chicken Broth"

1 Cup of Water
1 Cup of finely chopped white onion
2 Tablespoons of Olive Oil
1 Cup of Arborio Rice
1/3 Cup of dry white wine
1/2 Cup of Vegan Parmesan Cheese (Here is the recipe):

Vegan “Parmesan” Cheese Substitute

3/4 c. blanched almonds
1/4 c. sesame seeds
1/3 c. nutritional yeast
3/4 t. salt
1/2 t. onion powder
1/4 t. garlic powder

Blend all ingredients in a blender until there are no more noticeable nut pieces.

Or Daiya Mozarella Cheese (You can find this at WholeFoods or VeganStore.com

Preparation:
In a saucepan bring broth and water to a simmer and keep at a simmer through preparation and cooking.
- In a larger saucepan cook onion in oil over low heat, stirring until softened.
-Stir in rice, stirring until it's all coated with oil
-Add a 3/4 cup of simmering broth and the dry white wine and cook on high heat consistently stirring until all broth is absorbed then keep adding the broth 3/4 cup at a time, following the above instructions. Do this for about 18 minutes or so until rice is tender and creamy looking but still Al dente (no one likes mushy risotto anyhow). Stir in Spinach and vegan parmesan cheese (if you can deal with nuts) or the Daiya Mozarella.
Add freshly grounded salt and pepper to taste.

Adam's Risotto meal with Beans and cherry tomato tops.

My Risotto meal with a side of beans, quorn chik'n strips and cherry tomato bottoms.