I've always got a batch of vegetable risotto in the freezer because Fletcher loves it and it's a great way for loading him with vegetables.
Ingredients
1 leek
500g cup mushrooms
2 big handfuls baby spinach
2 cups salt reduced vegetable stock
1 cup water
2 sprigs thyme
1/2 cup cheese - whatever you've got in the fridge
1 cup arborio rice
Method
Finely chop the leek and mushrooms
Add a good glug of olive oil to a medium saucepan and add the leek and mushrooms, cooking for about 5 minutes until soft
Add the rice and thyme, and cook for another minute
Combine the stock and water and slowly stir through the rice, around 1/2 cup at a time, until it's absorbed and the rice is tender - this takes around 15 minutes
Stir through spinach leaves and cheese
Remove the thyme stems before serving or freezing