Start by heating a large pot to medium heat, with some olive oil. Then add in your diced onion, garlic and celery and fry until translucent.
Add in the rice and give it a good stir then pour in all the wine. While the wine absorbs into the rice, make your stock – generally it is 4 TBS stock powder to 1 litre water.
Slowly add in the water, one ladle at a time, stirring and letting the moisture absorb before adding more.
Once the rice is soft then you can add in the blended spinach and the nutritional yeast.
Remember to taste your food before adding salt, stocks vary in saltiness.
Top with your fish and fresh herbs, it is delicious!