Let’s Talk About This Risotto ✨
This isn’t your usual risotto—it’s simpler, lighter, and still totally creamy. We’re swapping Arborio rice for fragrant basmati and finishing it with plant-based cream for a cozy, dairy-free dish.
I make this when I want comfort food that’s not fussy. One pot, minimal stirring, and it still feels like something special.
🍽️ Why I Love This Recipe
This one-pot wonder has become a regular in my kitchen for a few solid reasons:
- Basmati makes it fast: It cooks quicker than traditional risotto rice.
- Creamy but light: Thanks to plant-based cream, it’s rich without being heavy.
- Spinach sneaks in greens: It wilts down into the mix, and you barely notice—it just tastes good.
- Easy cleanup: One pan and you’re done.
- It holds up for leftovers: Reheats like a dream.
🛒 What You’ll Need
- 1 cup basmati rice, rinsed
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth, warm
- 2 cups baby spinach, packed
- ½ cup plant-based heavy cream (or coconut cream)
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 tbsp lemon juice
- Optional: extra olive oil or plant-based butter for richness
👩🍳 Pro Tips
- Rinse that rice – It helps the grains stay fluffy, not sticky.
- Warm your broth – Cold broth slows down cooking and can make the texture mushy.
- Don’t over-stir – This isn’t traditional risotto; a gentle stir here and there is enough.
- Add spinach at the end – It cooks fast and keeps its bright color.
- Use good plant-based cream – Coconut cream or a thick oat-based version gives the best texture.
🧰 Tools You’ll Need
- Medium pot with lid
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Small jug or saucepan for warming broth
🔄 Substitutions & Variations
- Rice: Swap with jasmine if needed.
- Spinach: Use kale or chard, chopped fine.
- Cream: Use coconut milk, cashew cream, or oat-based heavy cream.
- Nutritional yeast: Skip or add a little vegan Parmesan.
- Add-ins: Mushrooms, peas, or roasted garlic are great extras.
⏳ Make Ahead Tips
- You can chop onions and garlic in advance and keep them in the fridge for 2 days.
- Cook the rice and reheat with a splash of broth and cream when ready to serve.
👩🍳 How to Make Creamy Spinach Basmati Rice Risott
Step 1: Sauté onion and garlic
Heat olive oil in a pot over medium heat. Add chopped onion and cook for 3 minutes until soft. Add garlic and sauté 1 more minute.
Step 2: Toast the rice
Add rinsed basmati rice to the pot. Stir gently for 2 minutes until rice starts to look slightly translucent and smells nutty.
Step 3: Add warm broth slowly
Pour in 1 cup of warm broth. Stir gently. Let it absorb before adding more, 1 cup at a time. Repeat until all broth is added and rice is tender (about 15-18 min total).
Step 4: Stir in cream and spinach
Once rice is soft and creamy, lower the heat. Stir in plant-based cream, spinach, nutritional yeast (if using), salt, and pepper. Cook 1–2 minutes until spinach is wilted.
Step 5: Finish with lemon juice
Turn off the heat. Stir in fresh lemon juice and drizzle a bit more olive oil or vegan butter if you want it extra rich.
Step 6: Serve it up
Spoon into bowls and top with extra cracked pepper or a sprinkle of nutritional yeast if you’d like.
🥶 Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of broth or plant-based milk to loosen it up.
🔬 Why This Recipe Works (Quick Science)
- Basmati has less starch than Arborio, so you get a lighter texture that’s still creamy thanks to the slow broth addition.
- Heating the broth first speeds up cooking and helps it absorb better into the rice.
- Plant-based cream adds fat, which smooths everything out and binds the flavors.
🥗 What to Serve With It
- Garlic roasted veggies
- Crispy tofu or tempeh
- A bright side salad with lemon vinaigrette
- Sautéed mushrooms or asparagus
📅 Meal Plan Ideas
- Meatless Monday: Pair with roasted carrots and herbed chickpeas
- Lunch: Pack into containers with steamed green beans
- Dinner Party: Serve as a base for grilled veggies or marinated tofu steaks
❌ Common Mistakes
- Using cold broth – It slows the cooking and makes rice gummy.
- Skipping the rinse – Leads to overly starchy, sticky rice.
- Overcooking the spinach – Add it last so it stays green and fresh.
- Rushing the liquid – Let each broth addition absorb before pouring in more.
❓FAQ
Can I use brown basmati rice?
Yes, but you’ll need to cook it longer (about 40 minutes) and use more broth.
Is this good for meal prep?
Absolutely—it holds up well and reheats easily with a splash of liquid.
What plant-based cream works best?
Coconut cream, oat cream, or cashew cream all work great. Choose one with minimal added sugar.
Can I freeze it?
It’s best fresh, but yes—it can be frozen. Thaw and reheat with a little liquid to bring back the creaminess.
🥄 That’s It!
Hope you love this creamy, cozy risotto as much as I do. Try it out, make it your own, and let me know how it went in the comments—questions, tips, swaps… I’d love to hear it all. 💚
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