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Spinach and cheese risotto recipe

Spinach and cheese risotto recipe

6 ratings

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

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1870kj
    444kcal     22%

  • Fat

    12g 18%

  • Saturates

    4g 19%

  • Sugars

    8g 9%

  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 66.2g Protein 14.1g Fibre 6g

Method

  1. 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.
  2. 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.
  3. 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

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