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