Spinach and cheese risotto recipe
For those days when you want a quick and healthy risotto, step in this clever recipe that packs in the green veg and uses great-value salad cheese.
See method- Serves 4
- Takes 35 mins
- 444 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 2 red onions, finely diced
- 3 garlic cloves, crushed
- 1 lemon, zested and juiced
- 300g long-grain rice
- 1 vegetable stock pot, made up to 800ml
- 250g frozen peas
- 150g baby spinach
- 15g fresh basil, roughly chopped
- 100g Greek-style salad cheese, crumbled
Each serving contains
- Energy
- 1870kJ 444.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 66.2gProtein 14.1gFibre 6.0g
Method
- Heat the oil in a large, lidded, high-sided frying pan over a medium heat. Fry the onion with a pinch of salt for 8-10 mins, stirring occasionally, until soft and turning light brown.
- Add the garlic and lemon zest; cook, stirring, for 1 min. Add the rice and cook for another 2 mins, stirring, until turning translucent. Stir in the stock, peas and spinach, then bring to a simmer. Cover, reduce the heat, and simmer for 12-15 mins, stirring 2-3 times, until the stock is absorbed and the rice is tender.
- Remove from the heat and set aside for 5 mins, covered. Stir through the lemon juice, most of the basil and half the cheese, then divide between bowls and scatter over the remaining cheese and basil and a crack of black pepper.
- See more 5 easy family dinners for £25
