Spinach Risotto


  • Glug of vegetable oil
  • 1 onion – diced
  • 7 cloves garlic – diced
  • 1 leek – diced
  • Bag of spinach
  • Handful of parsley
  • 1 red chilli
  • 1 tsp paprika
  • Zest and juice of one lemon
  • 1 cup dry white wine
  • 2 handfuls risotto rice
  • 1 litre vegetable stock
  • Parmesan to serve – Optional
  • Salt and pepper to taste


  1. Heat some oil in a pan and throw in the onion, garlic and leek. Sautee over a medium temperature until soft
  2. In the meantime, add the spinach and parsley into a saucepan with some water. Place over a low heat until the leaves are slightly wilted and then drain
  3. When the spinach and parsley mix is cool, throw it into a food processor with the chilli, lemon zest, lemon juice and paprika and whizz it up
  4. When the onion and leeks are soft, pour in the wine and bring it to the boil to cook off the alcohol
  5. Drop in the risotto rice and spinach mix
  6. Bring to a simmer and stir while slowly adding the vegetable stock over the course of about 25-35 minutes
  7. When it is ready, the risotto rice will be soft and the mix will be slightly sticky and thick
  8. Add salt and pepper to taste
  9. Top with parmesan to serve
  10. Take photos and tag @vaguelyvegetarian on Instagram
  11. Bask in social media glory

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