About the Recipe
This risotto uses minimal ingredients but has maximal flavour. Use stock cubes which suit your food preferences, for example, vegetable stock cubes as an alternative to chicken stock cubes. We haven'd added additional calories to this dish, but you could add 40g of butter at the end of the cooking period. Adding your own choice of protein means you can cater for your taste preferences and reduce food waste by utilising protein sources you already have in your fridge.
You could also split this meal into more portions and serve with a side salad of lettuce, tomatoes and cucumber or boiled brocolli and greens.
Feel free to use this recipe as a base and make it your own with ingredients you have available to you. Please let us know what you think of this recipe and any hints or tips for others.
The Devon Nutrition Clinic.
Ingredients
4 Garlic cloves
350g Risotto rice
1200ml Boiling water
2 Stock cubes
240g Peas
100g Spinach
60g Pesto
40g Parmesan
Your choice of protein (chicken, tofu, prawns, salmon etc).
Preparation
Step 1
Preheat the oven to 200 degrees fan/gas mark 7.
Gently heat 1 tablespoon of olive oil in an oven proof frying pan and add the garlic.
Step 2
Add the risotto rice and stir until translucent.
Add the stock cubes to the boiling water and stir into the garlic and rice.
Season with salt and pepper.
Increase the heat and bring to the boil, cover with an oven proof lid or seal with foil and put into the oven for 25-30 minutes.
Step 3
Cook your choice of protein according to the pack instructions.
Step 4
The risotto is cooked when all the liquid has been absorbed.
Remove from the oven and stir in the peas and spinach.
Mix in the pesto and parmesan cheese.
Step 5
Serve your risotto with your protein on the side or stirred into the risotto. You could add a drizzle of olive oil or balsamic glaze.