Cheesy Risotto
Prep Time
- Prep | 5 minutes
- Cook | 30 minutes
- Ready in | 35 minutes
Utensils
- Large Sauce Pan
- Measuring Jug
Ingredients we send
- Arborio Rice
- Cup Mushrooms
- Carrot
- Brown Onion
- Garlic
- Baby Spinach/ Silverbeet or Kale *Due to shortages
- Nutritional Yeast
- Vegetable Stock Cube
Ingredients you’ll need
- Olive Oil
- Salt & Pepper
- 1 & 1/2 Cup Of Water For Couple Size/ 2 & 1/2 Cups For Family Size
NUTRITION PER 1 SERVING
Calories 1720kj, Fat 3.5g, Proteins 21.3g, Carbs 52.2g,
ALLERGY INFO
Gluten Free |
Method
- Finely chop onion and garlic. Roughly chop carrot and mushrooms, wash spinach. Boil a kettle, add vegetable stock cube and boiling water (see “ingredients you’ll need” for measurements”) to a heat proof jug.
- Bring a pot to medium heat with oil, sauté onion and garlic for 3-4 minutes add a pinch of salt. Add carrots and mushrooms, pan fry for another 3-4 minutes, stirring occasionally.
- Add the rice to the pot and mix well to ensure all of the rice is covered.
- Pour in the vegetable stock, when all the liquid is soaked up, add more and repeat until you are out of stock and the rice is well cooked. This will take around 20 – 30 minutes.
- Once the rice is cooked add in the nutritional yeast and a pinch of pepper, stir well. Turn off the heat, fold in the spinach. Serve in a bowl, Enjoy.
