If you haven’t already, fill a large pot with water and salt it generously. Let it come to a boil and in the meantime prepare an ice bath (fill a large bowl with water and add plenty of ice to it). When the water is boiling, add the spinach and cook for 30 seconds. Drain and dunk in the ice water immediately. Then, drain well.

Add the blanched spinach, fresh basil and water to a blender and blend until smooth. Set aside.

In a large Dutch oven, heat the butter and olive oil until hot. Add the garlic and saute for 30 seconds on medium-low heat, until fragrant.

Add the rice and toast it for 1 minute. Add the white wine to deglaze the pan. Let it evaporate completely so the alcohol cooks off.

Start adding the vegetable broth one ladle at a time. Cook until the rice absorbs the liquid, then add another ladle of broth. Keep doing this until you’re out of broth and the rice is al dente. It’s important to add the broth gradually so the rice releases starch and becomes creamy.

When the rice is al dente add the blended green mixture and give it a good mix. Season with salt and black pepper to taste.

Add the rest of the butter, nutritional yeast or parmesan and lemon juice. Stir through the butter has melted. Serve!