Tomato & Vegetable Risotto

1. Bring water to the boil in a medium saucepan, and add vegetable stock powder
2. In the meantime, heat another large pan over medium heat. Once hot, add the zucchini, leek, garlic, and pepper and salt. Stir occasionally until slightly browned
3. After just a few minutes add the dry rice to the pot and stir. After about 30 seconds, add a splash of the stock water and stir
4. Keep adding a cup or so of stock water at a time while the rice cooks and thickens, stirring almost constantly. The heat should be medium with a light simmer. To avoid the rice overcooking and becoming mushy do not have the heat too high and  taste test your rice occasionally to see how much longer it may need for cooking time
5. When you feel the rice is cooked through and ‘al dente’, add the can of tinned tomatoes and another splash of stock water to the pan. This whole process should take anywhere from 15-20 minutes
6. Add spinach and fresh basil to the rice mix and stir well
7. Let it sit for approx. 5 minutes before serving with parsley or topping of choice. Enjoy!

Notes:

• We also like to add dairy-free parmesan cheese on top or stir through some nutritional yeast, but you can add any cheese or topping you desire.