Vegetarian Risotto with Leek and Spinach

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 Arborio ricepack 500 g ≈ $4.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 75 g
5. 5 Bell peppers≈ $6.00 per kg 60 g
6. 6 Fresh spinachpack 150 g ≈ $2.50 35 g
7. 7 Olive oil 15 ml
8. 8 Vegetable stock cubes 1 pcs
9. 9 Ground black pepper 1 g
10. 10 Salt 2 g

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

Method

1. Dissolve 1 vegetable bouillon cube in 400 ml of boiling water and keep the broth warm over low heat.

2. Slice the leek¹ and onion² into half-rings, finely chop the garlic³, and dice the bell⁵ pepper into small cubes.

3. Heat olive oil in a deep skillet, sauté the leek¹ and onion² for 5 minutes until soft, then add the garlic³ and bell⁵ pepper, cooking for another 3 minutes.

4. Add the unwashed Arborio⁴ rice and toast for 1–2 minutes, stirring, until the grains turn translucent at the edges.

5. Add the hot broth ½ cup at a time, stirring; add the next portion once the previous one is absorbed. Simmer for 18–20 minutes until the rice is tender with a slight firm center.

6. Stir in the spinach, salt, and black pepper, cover, and cook for 2–3 minutes until the leaves wilt.

7. Let rest for 2 minutes and serve immediately.