I came up with this recipe when I wanted to create a light lunch for Meatless Mondays. I took several shortcuts for a quick and healthy alternative to the time-consuming original method of making risotto.
If you do have the time to make an authentic risotto, feel free to substitute Arborio rice, vegetable stock and/or white wine, but the cooking process will take longer.
You can also roast your vegetables with 1 Tablespoon of oil instead of stir-frying them. Roasting the vegetables will provide additional depth of flavor in this recipe and will reduce the need for oil.
2 cups cooked rice (you can also use brown rice, wild rice or cooked quinoa)
2 cups baby spinach, washed
1 cup vegetable stock
2 Tablespoons Olive oil (or Avocado oil)
1 small shallot or onion, chopped or minced
1 leek (white part), washed and cut
1 cup cauliflower florets
1/2 cup green beans or 1/2 cup sweet peas
1 Tablespoon freshly grated Parmesan cheese (optional)
1 teaspoon chili pepper flakes
Salt and pepper to taste
1 – In a large skillet cook the cauliflower florets in olive oil or avocado oil until soft. Add the green beans, shallots and leek and cook for another 5 minutes. Season with salt and pepper.
2 – Pour the vegetable stock into a blender. Add the spinach, salt, pepper and other spices if you like. Blend until you reach the desired consistency.
3 – Pour the spinach mixture over the prepared rice and stir.
4 – Add the rice and spinach mixture to the skillet with the cooked vegetables and cook for 5 to 10 minutes, longer if you prefer a crispier texture.
5 – Serve hot in a decorative bowl or plate. Top with Parmesan cheese and chili pepper flakes. Enjoy!