Vegan Artichoke and Spinach Risotto: Recipes by our chefs

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups vegetable broth, warmed
• 1 cup canned artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Vegan parmesan cheese (optional, for serving)