Vegetarian Leek and Spinach Risotto

1. 1 Leekpack 300 g ≈ $2.50 60 g
2. 2 Onions≈ $1.60 per kg 35 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Ground black pepper 1 g
5. 5 Long-grain ricepack 800 g ≈ $1.96 75 g
6. 6 Fresh spinachpack 150 g ≈ $2.50 35 g
7. 7 Bell peppers≈ $6.00 per kg 60 g
8. 8 Olive oil 12 ml
9. 9 Sunflower oil 12 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice leeks¹ and yellow onion² into half-moons, mince the garlic³, deseed and slice the chili pepper into half-moons

2. Heat the oil in a pan, sauté the onions² until soft

3. Add the chili, then the garlic³, and cook for 2–3 minutes

4. Rinse the rice, stir it into the onions² until separate

5. Pour in the hot water, add the seasoning, spread the rice evenly, reduce heat, cover, and simmer for 10 minutes

6. Add more water, cook until absorbed, then stir in the bell⁷ pepper, mix, cover, and simmer for 3 minutes

7. Add the spinach, stir, cover, and cook until wilted (3 minutes)