In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm
Heat a cast-iron skillet over medium heat. Once hot, add oil and onion. Sauté for 1-2 minutes or until softened and very slightly brown
Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
Using a ladle, add warmed vegetable broth 1/2 cup at a time, stirring almost constantly, preferably with a wooden spoon, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but never boiling.
Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is “al dente”, that is, cooked through but not mushy. This whole process should take about 20 minutes.
Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Add vegan parmesan cheese and stir in spinach. Drizzle with high quality garlic infused olive oil.
To serve, divide between serving bowls and top with lentil meatballs and additional vegan parmesan cheese.