1. Bring the lemon grass, chicken stock, creamy coconut or coconut milk and 200ml cold water to the boil then simmer for 3 minutes.
2. Turn off the heat and leave to infuse for 10 minutes. Strain the lemon grass before using.
3. Meanwhile, for the mushroom duxelles, heat 1 tbsp oil in a small, heavy-based pan and fry the onion over a low heat for 5 minutes until soft but not coloured. Add all the mushrooms, cook for 3 minutes, then transfer to a clean bowl and rinse out the pan.
4. Heat another 1 tbsp oil in the heavy-based pan. When hot, add the rice and stir to coat in the oil.
5. Reduce the heat to low and start adding the stock, little by little, allowing enough time for the rice to absorb the liquid before adding any more. This should take about 15 minutes and the rice should retain a little bite.
6. Heat the last 1 tbsp oil in a wok until it smokes. Add the spinach and cook for about 30 seconds or until it just starts to wilt. Drain and stir into the risotto along with the mushroom duxelles. Scatter with deep-fried spinach leaves to serve, if wished.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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