By Mirjam Leslie-Pringle
November 4, 2013
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Author Notes: This risotto will give you the same joy as a decadent creamy, cheesy risotto, but than without any cheese. It sounds almost impossible, but believe me, this risotto goes without very very well! Original recipe came from Gwyneth Paltrow's newest book: It's All Good (And it is..!)
Mirjam Leslie-Pringle

Serves: 4

  • 2 liters vegetable stock
  • 2 teaspoons extra virgin olive oil
  • 1 lemon
  • 1/2 onion, finely diced
  • 1 leek. white and light green parts only. Finely diced
  • 2 garlic cloves, finely minced
  • Leaves from 6 sprigs of thyme
  • Coarse sea salt
  • 2 cups risotto (or Arborio) rice
  • 2 cups spinach
  • 1 cup fresh or frozen peas
  • 1/4 roughly chopped fresh basil
  • Freshly ground pepper
  1. To make the vegetable stock, easily use 4 vegetable cubes with 2 litres of water. Set the pan on a back burner over low heat.
  2. Zest the lemon and set aside.
  3. Cut the lemon in half, juice it, and set aside as well.
  4. Heat the olive oil in a large, heavy pot and set over high heat.
  5. Cut the onion and leek and add to the olive oil. Turn over to medium heat, and cook until the vegetables begin to soften, about 5 minutes.
  6. Add the minced garlic and thyme with a big pinch of salt, and cook for another 2 minutes.
  7. Turn the heat to high, add the rice, the lemon juice and a good pinch of salt, and stir to combine all the ingredients.
  8. In the meanwhile, chop the spinach roughly.
  9. Cook until the lemon juice is almost totally absorbed by the rice, and than add a ladleful of stock.
  10. Continue in this manner until the rice is cooked through, and you have used all your stock. (about 20 min)
  11. Stir in the reserved lemon zest the spinach and the peas, the basil and lot’s of freshly ground pepper.
  12. Serve immediately!

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