Makes 2 servings
1 large bunch spinach
1 onion
1 courgette
1 onion
5 mushrooms
Handful cashew nuts
16fl oz stock
8oz risotto rice
Fry onion. Roughly chop the courgette and mushrooms and add to the onion with the nuts and risotto rice. Pour in stock and simmer for 10 minutes until the water has absorbed. Stir in spinach leaves and heat until they have wilted.