I’ve always been a fan of one-pot dishes, because they’re hearty, filling, a great way to use up rests and they’re usually very easy to prepare. Now that we’re travelling, I’m even more of a fan since ‘one-pot’ means less dishes to do – an important factor when the water supply is limited!
Serves 2-3 / all ingredients are organic / time: 45 mins
1 onion, minced
2 garlic cloves, minced
half a leek, in rings
1 tbsp coconut oil
enough risotto rice for 2-3 people (we used a mix of risotto rice and whole-grain Thai rice)
1 cube veggie stock
warm water as needed
1 red bell pepper, in small cubes
2 handfuls of spinach (wild, young or normal), cut in strips
about 100 ml of vegan cream (we used oat)
Freshly ground black pepper
– a bit of cheese of your choice if you like (then of course the dish will be vegetarian)
– sea salt mixed with piment d’Espelette (we’re huge fans of this stuff, it basically goes on all our dishes nowadays)
Melt the coconut oil in a pot on medium heat, add the onion, garlic and leek, and simmer until golden. Add the rice and let it brown a little, stirring constantly. Crumble the veggie stock over it and add the water. The rice should just be covered. Let boil and then reduce the heat a little. Constantly stir with a wooden spoon. After about 5 mins, add the bell pepper. Keep on stirring. After about 15 minutes, add the spinach. And keep on stirring. Every time the water has been almost completely absorbed by the rice, you add some more, just so the rice is covered. Once the rice is completely cooked and most of the water has been absorbed (it should be already quite creamy), add the milk. Keep on stirring until your happy with the result (some like it more liquid, some less). Serve, season to your liking and grate some cheese over it if you want. Bon appétit!