Shrimp, Leek and Spinach Risotto

Heat 28 g olive oil in a large pan over medium-low heat. Add 150 g diced leek and 10 g minced garlic; cook gently until soft, about 5 minutes.

Add 300 g Arborio rice and stir constantly for 2 minutes until translucent at the edges.

Pour in 800 g vegetable stock slowly, stirring frequently. Simmer 15–18 minutes until rice is nearly tender.