Creamy Green Risotto with Spinach & Spirulina

Ingredients (2 people)

• 150 g risotto rice

• 1 small onion, finely chopped

• 1 clove of garlic, finely chopped

• 750 ml vegetable broth

• 2 tbsp olive oil

• 100 ml (plant-based) cream

• 1 generous handful of fresh spinach

• ½ tsp spirulina powder

• 40 g Parmesan cheese or vegan alternative

• Salt and pepper to taste

Optional

• Mushrooms or green asparagus

• Lemon zest

• Fresh herbs (parsley or basil)

Preparation

1. Heat the broth in a pan and keep it warm.
2. Heat the olive oil in a large pan and sauté the onion over low heat until translucent. Add the garlic and fry briefly.
3. Add the risotto rice and stir until the grains shine. Add a ladle of warm broth and stir gently until absorbed. Repeat this until the rice is cooked and creamy (±18–20 minutes).
4. Stir the spinach into the risotto until it has wilted. In a small bowl, mix the spirulina with a tablespoon of warm cream until smooth and stir this into the risotto.
5. Add the rest of the cream and the cheese. Season with salt and pepper. Let it sit gently for one more minute with the lid on the pan.
6. Serve immediately, optionally with some lemon zest and fresh herbs.

Why this recipe pairs well with Aligma

• Spirulina is added at the end, not overcooked

• The flavor remains mild thanks to spinach and cream

• Show that spirulina also works in classic dinner dishes, not just in bowls or snacks

• Appeal to a wide audience (including people who just want “good food”)

Variation tips

• Add sautéed mushrooms or green asparagus

• Make it fully plant-based with vegan cream and nutritional yeast flakes

• Serve with a fresh green salad