Pea & Mint Risotto
Pea and mint risotto finished with feta and pecorino. Served with Asparagus, zucchini & baby spinach.
Stovetop or Microwave
8 minutes
620 calories per person
Serves 2
Vegetarian, Mediterranean, High Fibre, Gluten Free
For best results stovetop
- Add Lemon risotto & ½ a cup of water to a pan. Cook on high heat for 3 mins stirring.
- Add veggies & cook for 2 mins stirring.
- Add finishing pot and spinach – cook until combined and spinach wilted. Approx 2-3 mins (Make sure feta is broken down)
- Add own seasoning to taste, plate, and finish with a drizzle of oil.
Microwave instructions
- Add Lemon risotto & ½ a cup of water into a large microwaveable container. Microwave for 2-3 mins, stir.
- Add veggies & microwave for 1 min, stir.
- Add finishing pot and spinach. Microwave for 2-3 minutes until piping hot. Stir.
- Add own seasoning to taste, plate, and finish with a drizzle of oil.
Ingredients list: Peas, Arborio rice, Zucchini, Asparagus, Onion, White wine, Feta cheese, Leeks, Spinach, Cauliflower, Cream, Cheddar cheese, Butter, Pecorino Cheese, Celery, raw, Olive Canola oil blend, Lemon juice, Vegetable base (Soy protein, onions, salt, sugar, cornstarch, carrots, celery, carrot powder, onion powder, carrot juice concentrate, soybean oil, water, natural flavor), Garlic, Mint, Extra virgin olive oil, Salt, Cornstarch, Chives, raw, Lemon zest, Parsley, Black pepper
Allergens: Milk Soy
Contains Celery
Nutritional information per portion
Cals 620, Fat 34g, Sat Fat 16g, Protein 19g, Fibre 9g, Carbohydrates 55g, Total Sugars 8g, sodium 970mg,
Pot of risotto suitable for home freezing
