Working time: approx. 10 min. / Cooking / baking time: approx. 20 min. / Level of difficulty: normal / calorie p. P .: not specified
Heat olive oil in a large saucepan. Dice the onion and fry in oil until oily. In another pot, bring the vegetable stock to a boil. Briefly sauté the risotto rice with the onions and pour in the vegetable broth. Bring to a boil and cover, simmer over low heat for 15 minutes.
Add olive oil and chopped or crushed garlic in the pot containing the vegetable broth and fry briefly. Add the spinach and soy cream and cover, simmer over medium heat. Once the spinach has thawed, season with salt, pepper and nutmeg.
Once the risotto is no longer soupy and the soy cream is as good as boiled, stir the spinach under the risotto and simmer for about 5 minutes over low heat.