Spinach and Cherry Tomato Risotto

  • Yield 4 servings

This colorful gluten-free and vegan entrée is a healthy, festive choice for a holiday dinner.

Mark Boughton Photography / styling by Teresa Blackburn


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



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