Spinach and Feta Brown Rice Risotto (This recipe is not Banting)


Spinach, a symbol of the earth. It evokes images of soil studded, emerald-green bouquets; rows and rows of richly toiled terrain, moist from the rain… As I’m writing this, I can even taste the earthiness on my tongue and smell the dark vitality of the earth, fresh after a storm. This is life and health and growth, with a little bit of magic thrown in.

We are all strongly connected to our Earth, deeply rooted into the grains and fabric of our world. As mother Earth grows, so we thrive and as she suffers so we do the same. Sometimes, we don’t realise that everything that we do to the Earth has an impact on ourselves. If we were just a bit more thoughtful, we would see that when she is happy, so are we. When we appreciate the wonders, such as a flourishing bunch of spinach, everything can become a miracle.

Spinach and Feta Brown Rice Risotto:

(Serves 2 to 4)


  • 250g organic brown short grain rice (Health Connection)
  • 1 Tbs coconut oil
  • 1 onion, diced
  • 1 clove of garlic, finely chopped
  • 1.5 litres vegetable stock ( Health Connection Gourmet Vegetable Stock Powder. Directions say 2 tsp for every cup, I only use 1 tsp)
  • 200g baby spinach, roughly chopped
  • 100g Danish feta, crumbled
  • 1/8 tsp nutmeg
  • Lemon zest
  • Salt and pepper to taste
  • Knob of butter (optional)


  • This rice takes a long time to cook, so to shorten the cooking time of the risotto, I recommend boiling the rice for 15 minutes before. Do not rinse the rice as the starch is needed
  • Fry the onion in the coconut oil, until translucent
  • Add the parboiled rice and stir
  • Add the chopped garlic and fry for a few minutes
  • Keep the stock hot in a separate pot on the stove and add it a ladle at a time to the rice, stirring until it is absorbed and then adding another ladle. Continue in this way.
  • Cook for about 45 minutes until all the stock is absorbed and the rice is al dente (has a slight bite to it, but is not chewy and tough)
  • 5 minutes before the end of cooking add the spinach, feta, nutmeg, lemon zest, salt and pepper and a knob of butter if desired. (Taste before adding any salt as the stock and feta are already salty)
  • Stir it all together. Let flavours amalgamate and serve as soon as possible
  • I like to add a few slivers of raw spinach, some extra feta and a final grating of lemon zest onto each portion before serving

Taste the wonders of the earth and marvel at the magic.