Don’t let the green fool you! Spinach Risotto is delicious as well as healthy and nutritious. Spinach risotto has been a favorite meal for my husband and I while traveling on the road. It’s super easy to put together and fun to eat. I think you’ll eat this shockingly green dish in a house with a mouse and in a box with fox.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: hidden nutrition, no oil, Italian-inspired, easy
- 1 cup brown rice, soaked and sprouted if possible
- 1 medium-large tomato
- pepper, to taste
- 1 tbsp basil (fresh or dry)
- 1 clove garlic, peeled and roughly chopped
- 150 grams spinach (around 1/2 a bag, depending upon bag size)
Cook the brown rice according to package directions. The rice will need less water and time to cook if you have soaked (and sprouted) it.
While rice cooks, slice the tomato in half. Crush each half into a blender and blend momentarily to a puree. Add the pepper, basil, and garlic. Blend again. Start adding the spinach a little at a time. You may need to encourage the blending by stirring the mixture. Keep blending sauce until smooth.
Combine rice and sauce and enjoy immediately.