Lemon Risotto with Roast Vegetable, Garlic and Leek
Serves: 4–6 Prep time: 15 minutes Cook time: 1 hour Fridge life: 3 days Freezer life: not recommended
Ingredients
3 cups of vegetables of your choice. I love pumpkin, but parsnip, carrot, kumara or even zucchini or cabbage. This is a great way to use up whatever you have in the fridge.1 whole head of garlic1 onion, diced1 leek, rinsed and sliced3 tsp dried thyme2 ¼ cups arborio (risotto) rice1.5 L Vege stock1 x 400ml can coconut milkzest of one lemonjuice of ½–1 lemon large handful of spinach (any leafy green, peas or steamed broccoli also works)½ tsp ground nutmegoilsalt and pepper
