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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.
  • cookingtimeCooking time40 minutes
  • preparation timePrep time10 minutes
  • servingsServings2 portions
recipe image Spinach Risotto

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

  1. Wash the spinach.
  2. Peel and chop the onion and garlic.
  3. 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.
  4. Add balsamic vinegar, tomato puree and black pepper and keep stirring.
  5. 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.
  6. Season the risotto with nutmeg and add the spinach. Stir through and allow the spinach to wilt.
  7. Remove the risotto from the heat and stir in the Flora ProActiv Light. Serve with the shaved pecorino.