Leek & Spinach Risotto

Leek & Spinach Risotto
Serves 2 greedies, 3 slightly less ravenous munchers

2 leeks (Kent Veg Box)
4 handfuls of spinach (Kent Veg Box)
1 onion (Kent Veg Box)
1 garlic clove (Greensmiths)
225g Arborio rice (Supermarket)
500ml vegetable stock (Knorr Stock Pot)
250ml white wine
Parmesan (Supermarket)
butter (Maryland Farms)
salt & pepper

  1. Heat a little olive oil and butter in a large saucepan and add the garlic, onion and leeks until softened.
  2. Add the rice and stir to mix with onions. Once the pan appears dry, add the wine, simmer and stir constantly for 2 minutes until absorbed
  3. Season and add thyme and parsley
  4. Add the stock a little at the time allowing it to absorb before adding more
  5. before the last nit of stock, add the spinach and repeat stirring process.
  6. Serve with black pepper and parmesan shavings.
Lovely and fresh tasting and not too heavy. It also served two dinners and one lunch. Scrumdiddlyumptious!


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