Italian tomato and spinach risotto
Servings
6
Servings
6
Ingredients
  • 2 medium brown onionssliced
  • 1tsp olive oil
  • 250grams zucchinifinely chopped or grated
  • 2cups arborio riceuncooked
  • 4cups chicken stock
  • 3tsp mixed herbs
  • 400grams tinned diced tomatoes
  • 4cups spinach
  • 1/2cup cheesegrated
  • 4tbsp tomato paste
Instructions
  1. Finely slice the onions and brown them in the pan with the oil.
  2. Add zucchini to pan once onion is browned.
  3. Add mixed herbs and cook for a minute.
  4. Add rice and cook for a minute.
  5. Add chopped spinach, stock, tomato paste, and tinned tomatoes to the pan and stir.
  6. Simmer and stir occasionally.
  7. Once rice is cooked and liquid evaporated add the cheese and stir until mixed through, then serve.
  8. Tip: this recipe can be frozen in single serves and then defrosted for another meal.
Recipe Notes

294 calories per serve

Print Recipe
 Italian tomato and spinach risotto
Italian tomato and spinach risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 2 medium brown onions sliced
  • 1 tsp olive oil
  • 250 grams zucchini finely chopped or grated
  • 2 cups arborio rice uncooked
  • 4 cups chicken stock
  • 3 tsp mixed herbs
  • 400 grams tinned diced tomatoes
  • 4 cups spinach
  • 1/2 cup cheese grated
  • 4 tbsp tomato paste
Course Main Dish
Servings
Ingredients
  • 2 medium brown onions sliced
  • 1 tsp olive oil
  • 250 grams zucchini finely chopped or grated
  • 2 cups arborio rice uncooked
  • 4 cups chicken stock
  • 3 tsp mixed herbs
  • 400 grams tinned diced tomatoes
  • 4 cups spinach
  • 1/2 cup cheese grated
  • 4 tbsp tomato paste
Italian tomato and spinach risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Finely slice the onions and brown them in the pan with the oil.
  2. Add zucchini to pan once onion is browned.
  3. Add mixed herbs and cook for a minute.
  4. Add rice and cook for a minute.
  5. Add chopped spinach, stock, tomato paste, and tinned tomatoes to the pan and stir.
  6. Simmer and stir occasionally.
  7. Once rice is cooked and liquid evaporated add the cheese and stir until mixed through, then serve.
  8. Tip: this recipe can be frozen in single serves and then defrosted for another meal.
Recipe Notes

294 calories per serve