Brown Rice Lemon Herb Risotto with Peas and Spinach

Juice of 1 lemon (zest the lemon and set aside)
1 quart vegetable stock
1 leek
Diced ½ cup yellow onion
Finely chopped 2 cloves minced garlic
4 sprigs thyme
1 cup rice (Japanese brown rice works well, or other short grain brown rice)
1 cup English peas
2 cups spinach
4 Tbsp chopped basil


Warm vegetable stock in a pot. In another pot, sauté leeks and onions until soft. Add thyme and garlic and sauté for another 2 minutes. Add the rice and lemon juice and cook until juices evaporate. Ladle vegetable stock and continue to add slowly as stock evaporates until stock is used up. Stir lemon zest, peas, spinach, and basil. Season with salt and pepper and serve immediately. Servings: 2.