Creamy Curry Spinach Risotto

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I've always been intrigued by risotto. Turning dry rice into a flavourful, creamy dish almost seems like magic to me. Before I went plant based, I never had the courage to try it out though. It seemed complicated and time consuming, not to mention that this dish is normally very high in saturated fats because it's usually made with a ton of butter, heavy cream and cheese. It's by coincidence that I was able to create this recipe. One day I just decided to try out cooking my rice in almond milk or coconut milk instead of plain water. From there on, I let my imagination take over and do the rest. The result was a super healthy yet amazingly creamy risotto with an explosion of flavours. I don't even use special risotto rice to make this: just the cheapest, white rice I find in the grocery store.

This is what you need:
  • 125 g white rice
  • 109 g frozen spinach
  • 1 l almond milk or coconut milk from Alpro Soya (you could also use another plant based milk)
  • 1 tablespoon of curry powder
  • 3 teaspoons of salt
This is how you make it: 
  1. Bring 500 ml of the plant based milk to a boil. 
  2. Add the white rice and stir frequently.
  3. When you start noticing that the rice has absorbed most of the milk, add the rest of the plant based milk and keep stirring frequently.
  4. When the rice has almost absorbed all of the milk, add 1 tablespoon of curry powder while stirring and let the rice boil for another few minutes. In the meanwhile, defrost the frozen spinach in the microwave.
  5. Add the spinach to the rice along with 3 tablespoons of salt and mix everything well. Let it boil for another minute and then it's ready to serve.

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