This is vegan, sugar free easy to cook and totally yummy! The spinach is rich in iron, magnesium, folic acid and vitamin C which is a great for your immunity. This recipe is from Carol Vorderman’s cookbook Summer Detox.
- 3 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 2 bay leaves
- 300 g arborio rice
- 1 litre hot vegetable stock
- large pinch of saffron strands
- 225g spinach leaves
- fresh ground black pepper
Heat the olive oil in a pan and cook the onion, bay leaves and garlic on a moderate heat stirring frequently. Stir in the rice and cook for 1-2 minutes stirring constantly. Add the hot vegetable stock a ladleful at a time and the saffron, stirring over a gentle heat for about 20 minutes until the rice is almost tender.
Roughly tear the spinach and add to the hot risotto. Stir until the leaves have wilted. Remove the pan from the heat and season to taste with freshly ground black pepper.