Spinach Risotto with Vegetables

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!

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