Easy Vegan Spinach Risotto

Simple and Easy Spinach Risotto by The Minimalist Vegan

If you follow us on social media or are signed up to our newsletter, you’ll know that we recently go back from Europe. While we were away, I spent some time with my grandma in Zagreb, Croatia. She couldn’t quite get her head around me being vegan but she accepted it nevertheless.

She absolutely loves cooking and has a great natural talent for it. She also loves to tell you what to do in the kitchen while you’re cooking. I was very patient with her but sometimes I did find it a little hard to make food without feeling pressure from her!

She made some beautiful dishes for me while I stayed with her and I don’t think she even realised how many dishes she normally makes are vegan or are easily made vegan. I think that people react in different ways and put a block in their minds as soon as the word vegan is said. I will slowly be sharing some of the beautiful meals that she made and others that inspired me to recreate while we were travelling.

This dish in particular was one that she mentioned to me a day or two before I left Zagreb. She told me what she normally does and I took the general direction and made it my own. She would probably cringe if she read my instructions but luckily she doesn’t speak english!

Hope you enjoy this recipe that was inspired by my grandma. I sometimes forget that the really plain and simple meals can also be very tasty!

Easy Vegan Spinach Risotto

Total Time: 30 minutes

Serving Size: 2-3


  • 1 tbs cooking oil ( use brown rice bran oil)
  • Half a brown onion, finely diced
  • 1 big bunch of English Spinach with stems, finely chopped
  • 2 cups Arborio rice, rinsed and drained
  • 3 cups water or vegetable stock
  • 1-2 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 tbs extra virgin olive oil


  1. Sauté onion in oil over a medium heat until soft.
  2. Add the spinach and place the lid on fully for 1-2 minutes until it has reduced.
  3. Add rice and stir through for 1 minute.
  4. Add 1 cup of water and stir through the rice then continue stirring until the rice has absorbed some of the stock and thickened.
  5. Add another cup of water and simmer, while stirring over a medium to low heat until the rice is tender but not soft. Keep stirring and adding water until the rice has fully cooked. Make sure that it's not overcooked as it can easily turn into a mush.
  6. Add in the garlic, seasoning and let it sit for 2-3 minutes in the pan with the lid closed.
  7. Serve immediately. You can top it with some vegan parmesan.

See how easy it is? You can whip up dinner in no time and only need a handful of simple ingredients. With risotto, it’s always best to serve it straight away. I find that if I leave it as left overs, it’s not the same as it is when you first make it. So I wouldn’t plan this for lunch at work the next day, just enjoy it all straight away.

2 comments… add one
  • kathy Sturr 04/12/2015 Reply

    Yum! I have been craving risotto. Thank you and thank your grandmother. Oh, how I miss my grandmothers!

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