Spinach Risotto
Ingredients
- 1 oz low fat spread
- 12 oz brown rice
- 1 onion thinly sliced
- 1 1/2 pints hot vegetable stock
- 2 oz walnuts roughly chopped
- 10 oz frozen chopped spinach thawed, or 10 oz fresh spinach, washed and chopped
- 2 oz Parmesan cheese grated
- Sea salt and freshly ground black pepper to taste
Instructions
- Melt the low fat spread on HIGH for 1 minute, then add the rice and sliced onion.
- Stir to coat, and microwave for 2 minutes on HIGH.
- Add the hot stock, partially cover and cook (on HIGH for 30-35 minutes, or until the rice is just soft.
- Stir in the walnuts and spinach and microwave for a further 5 minutes on HIGH.
Calories: 550 kcal
Carbohydrates: 75 g
Protein: 16 g
Fat: 22g
Saturated Fat: 6 g
Cholesterol: 14 mg
Sodium: 998 mg
Potassium: 744 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 7139 IU
Vitamin C: 22 mg
Calcium: 286 mg
Iron: 4 mg