
Ingredients
- 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
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Method
- Heat some oil in a pan and throw in the onion, garlic and leek. Sautee over a medium temperature until soft
- 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
- 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
- When the onion and leeks are soft, pour in the wine and bring it to the boil to cook off the alcohol
- Drop in the risotto rice and spinach mix
- Bring to a simmer and stir while slowly adding the vegetable stock over the course of about 25-35 minutes
- When it is ready, the risotto rice will be soft and the mix will be slightly sticky and thick
- Add salt and pepper to taste
- Top with parmesan to serve
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory