This is adapted from Gwyneth Paltrow's cookbook. The original uses oil, but I sautéed the veggies in some water and it turned out fine. I also added some more vegetables and some nutmeg. It is super creamy and smooth.
1.2l vegetable stock
1 lemon, zest and juice
½ white onion, finely diced
2 sticks of celery, finely chopped
1 leek, white and light green parts only, thoroughly washed and finely diced
2 garlic cloves, finely minced
Leaves from 6 sprigs of thyme
Coarse sea salt
1 tbsp nutritional yeast (optional)
1 cup Arborio rice
2 cups baby spinach or any other baby greens
8 asparagus spears, chopped
1 cup fresh garden peas (or you can substitute small frozen peas)
1/4 cup roughly chopped fresh basil (I used parsley instead and it was just as nice)
Pinch of nutmeg
Freshly ground black pepper
Sautee the onions, leeks and celery for around 10 minutes in some water
Add the garlic, thyme, lemon juice, salt, asparagus spears, nutritional yeast and rice and stir until the juice is evaporated
Using a ladle, add the stock slowly until the rice is cooked- around 20 minutes
Then stir in the lemon zest, spinach, peas, basil or parsley and set aside for a few minutes and season well
I had it with a tomato salad with some balsamic vinegar and salt dressing and it was very nice!