Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 5 cloves garlic, peeled, chopped
- 30grams unsalted butter
- 1 onion, chopped
- 200grams cherry tomato, halved
- 1L chicken stock
- 25grams parmesan, shaved
- 1 pinch pepper (for seasoning)
- 100grams baby spinach
- 1 1/3 cup arborio rice
- 2tablespoons olive oil
- 2/3 cup prepared basil pesto
- 1 pinch salt (to taste)
Nutrition per serving
2820kJ / 678Cal
2820 Kilojoules or 678 Calories
32% of daily energy intake*
Protein
11.6grams
Fat
40.5grams
Carbs
68.5grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Heat chicken stock in a large saucepan. Keep warm at a low simmer.
Step 2 of 7
Heat the oil in a large saucepan over medium heat. Add onions and cook for 5 minutes until soft. Add garlic and cook for 1 minute.
Step 3 of 7
Add the rice and cook, stirring, for 3 minutes until pale and golden. Add 1 cup of warm stock and cook, stirring constantly, until liquid is completely absorbed.
Step 4 of 7
Repeat with remaining stock, in batches, until rice is tender and stock has been completely absorbed.
Step 5 of 7
Add tomato, pesto and butter. Season with salt and pepper. Stir to combine.
Step 6 of 7
Fold in the spinach and shaved parmesan.
Step 7 of 7
Serve.
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