Spinach risotto with Dreamfarm plain spread and black garlic cream

  • Prep: 30 minutes

  • Cook: 20 minutes

  • Difficult: Medium

  • Serves: 2 people

Ingredients

Ingredients (for 2 people):
• 160 g Carnaroli or Arborio rice
• 100 g fresh spinach (or frozen)
• ½ onion or shallot
• 1 tablespoon extra virgin olive oil
• Hot vegetable broth (as needed)
• 80 g Dreamfarm Herbed & Garlic Spread (or Plain if preferred)
• 2 tablespoons dry white wine (optional)
• Salt and pepper to taste

For the black garlic cream:
• 4 cloves black garlic
• 1 tablespoon unsweetened plant-based milk
• 1 teaspoon lemon juice
• 1 tablespoon extra virgin olive oil
• A pinch of salt

Preparation

Prepare the black garlic cream: Blend the black garlic with the plant-based milk, lemon juice, oil, and a pinch of salt until smooth. Set aside. Sauté: In a saucepan, gently sauté the chopped shallot with olive oil.

Toast the rice: Add the rice and toast for a couple of minutes. Deglaze with white wine if using. Cook the risotto: Gradually add hot vegetable broth, stirring regularly. After 5 minutes, add finely chopped or blended spinach for a greener, creamier effect.

Finish: After about 15–18 minutes, turn off the heat and stir in the Dreamfarm spread. Adjust salt and pepper.

Plate: Serve the risotto hot, topping with a spoonful or swirl of black garlic cream for a striking presentation