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Parmesan & Spinach Risotto

Packed with vitamins and ready in 25 mins.

Serves: 4 Time: 25 minutes



  • 1 onion, diced

  • 300g risotto rice, dry

  • 1.2L veg stock

  • 225g spinach, frozen

  • 85g parmesan cheese

  • 2 tbsp olive oil


  1. Heat the olive oil in a large pan over medium heat. Throw in the onion and cook for about 5 mins, until softened, Next add in the rice and cook for 3 mins, stirring occasionally. Season with salt & pepper.

  2. Lower the heat and add in the veg stock, 1 cup at a time, stirring frequently. Once all the stock has been absorbed into the rice, add the next cup. Keep repeating this process until you’ve used all the stock - it should take 15-20 mins.

  3. Next stir through the spinach and cook until warmed through and wilted. Remove from the heat and stir through the parmesan and season again if you think it needs it. Yum!


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Hope you loved it!

Rosie ❤️


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