1. In a small sauce pan over medium low heat, heat 1½ cups water and 2 cups vegetable broth together. Keep on the side for later.
2. In a large skillet over medium low heat, heat 2 Tablespoons olive oil.
3. Add diced onion and cook until soft, about 5 minutes.
4. Next, add 1 cup rice to the skillet. Stir until translucent.
5. Add ½ cup vegetable broth/water mixture at this time. Stir to incorporate until all has been incorporated into the rice.
6. Once the first half cup has been absorbed into the rice, add another ½ cup.
7. Continue adding in half cup increments only adding the next half cup once the previous half cup has completely been absorbed.
8. After all of the liquid has been incorporated, remove from heat.
9. Add ½ cup vegan spinach pesto to the risotto, stir, and season with salt and pepper to taste.

Vegan Spinach Pesto

1. In a blender or food processor blend together 2 cups spinach, ¾ cup basil, ¼ cup olive oil, 2 cloves garlic, and ⅛ teaspoon salt until smooth and creamy.