Spinach Risotto

Oct 29, 20180 comments

Spinach Risotto


  • 1 bunch Spinach
  • 4 Leeks
  • 2 stalks celery
  • 2 cloves garlic
  • 1 litre veg stock
  • 1 tbsp coconut oil
  • 1 cup brown/wild rice OR Risotto



  1. Saute leeks and celery in coconut oil for about 2 mins. Add garlic and saute for another minute. Put the lid on and switch off.
  2. Finely slice spinach.
  3. Put stove back on and add rice, saute for 2 mins.
  4. Add stock and simmer until rice is cooked. Add a little more water when necessary.
  5. Add spinach to the top of the rice, do not stir.
  6. Leave pot on for another 2 mins and then switch off.
  7. Enjoy.


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