Spinach Risotto
This delicious risotto is a tasty way to eat your greens and is simple to prepare for a tasty midweek feast.
Cooking time40 minutes
Prep time10 minutes
Servings2 portions
Ingredients
- 350 grams spinach
- 1 onion
- 1 clove garlic
- 30 grams Flora Original
- 125 grams risotto rice
- 1 tbsp white balsamic vinegar
- 1 tbsp tomato puree
- ground black pepper
- 1 vegetable stock cube reduced salt
- 1 litre water boiled
- 1 tsp nutmeg
- 20 grams Flora ProActiv Light
- 25 grams pecorino cheese
Nutritional facts
| Energy (kcal) | 492 kcal |
| Energy (kJ) | 2063 kJ |
| Protein (g) | 13.9 g |
| Carbohydrate incl. fibre (g) | 62.8 g |
| Carbohydrate excl. fibre (g) | 59.7 g |
| Sugar (g) | 6.7 g |
| Fibre (g) | 5.3 g |
| Fat (g) | 20.8 g |
| Saturated fat (g) | 6.7 g |
| Unsaturated fat (g) | 1.3 g |
| Monounsaturated fat (g) | 1.0 g |
| Polyunsaturated fat (g) | 0.3 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 13 mg |
| Sodium (mg) | 820 mg |
| Salt (g) | 2.50 g |
| Vitamin A (IU) | 11908 IU |
| Vitamin C (mg) | 40.3 mg |
| Calcium (mg) | 293 mg |
| Iron (mg) | 3.88 mg |
| Potassium (mg) | 840 mg |
Instructions
- Wash the spinach.
- Peel and chop the onion and garlic.
- Heat the Flora Original in a pan and fry 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 Flora ProActiv Light. Serve with the shaved pecorino.