Herby Spinach and Leek Risotto
Ingredients
- 400g risotto rice
- 1 onion, diced
- 1 leek, sliced finely
- 3 cloves of garlic, finely sliced
- 1 tin of coconut milk
- 1 tbsp brown rice miso paste
- half a kettle of just boiled water
- a bag of baby spinach, chopped
- 2 tbsp nutritional yeast
Preparation
Sautée the onion, leek, rosemary and garlic in a little oil on a medium heat until soft and fragrant
Add the risotto rice until thoroughly mixed in the oil and starts to turn translucent
Add the coconut milk and give it a good stir ensuring the rice doesn’t stick to the bottom of the pan
Once the coconut milk is absorbed by the rice, keep adding water from the kettle by adding just enough to reach the surface of the rice
Keep stirring and adding more water until the rice is cooked and the consistency is as you want it (I like it soft and glossy but al dente is also good). This will probably take around 10-15 mins depending on the brand of rice you have (always check the packet before buying - nothing worse than finding out you should have soaked the rice overnight ??♀️)
Once the rice is cooked, turn off the heat and fold through the chopped spinach and nutritional yeast
Serve immediately and cool leftovers quickly in the fridge. Reheat thoroughly and don’t keep rice in the fridge for more than a few days