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Spinach Risotto
This delicious risotto is a tasty way to eat your greens and is simple to prepare for a tasty midweek feast.
This delicious risotto is a tasty way to eat your greens and is simple to prepare for a tasty midweek feast.
Cooking time20 minutes
Prep time10 minutes
DifficultyMedium
Servings2 portions
- 20 g ProActiv Light
- 30 g Flora Original
- 1 clove garlic
- 1 onion
- 350 g spinach
- 1 tbsp white balsamic vinegar
- 1 tbsp tomato puree
- 125 g risotto rice
- 1 vegetable stock cube reduced salt
- 1 litre water boiled
- 1 tsp nutmeg
- ground black pepper
- 25 g pecorino cheese (vegan)
- Wash the spinach.
- Peel and chop the onion and garlic.
- Heat Flora Original in a pan and cook the onion and garlic on a medium heat. Add the rice and stir fry until the grains are translucent.
- Add balsamic vinegar, tomato puree and black pepper and keep stirring.
- Bring 1 litre of stock to the boil and add this little by little to the risotto rice. Stir regularly until the rice is cooked and the stock has been absorbed.
- Season the risotto with nutmeg and add the spinach. Stir through and allow the spinach to wilt.
- Remove the risotto from the heat and stir in the ProActiv Light. Serve with the vegan cheese.
Nutritional info
| Calories per Portion | Protein g/Portion | Carbs g/Portion | Fat g/Portion | Total Plant Sterols incl. naturally occurring CoFID values g/Portion | Added ProActiv Sterols only g/Portion | Total Total Plant Sterols Intake (% of 2g reference/person)* |
| 476 | 13 | 63 | 22 | 0.56 | 0.54 | 28% |
