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Risotto in Italian colours
Risotto tricolore
Vegetarian Dishes for losing weight
Risotto in Italian colours
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2

1 portion contains approximately:

376 kcal
21 g protein
16 g fat
37 g              carbohydrates

 

  • 80 g brown rice

  • 40 g onion

  • 2 cloves of garlic

  • 1 tbsp rapeseed oil

  • 2 sundried tomatoes

  • 500 g leaf spinach (frozen and defrosted)

  • 250 g cherry tomatoes

  • 1 tbsp pine nuts

  • 40 g Parmesan

  • Pepper

  • Salt

  • 1

    Cook the rice in water on a low heat, drain and keep warm.

  • 2

    While it is cooking, peel the onions and garlic, chop into small pieces. Add oil to the pan and gently fry.

  • 3

    Cut the sundried tomatoes into fine strips and add to the pan.

  • 4

    Add the spinach and the cherry tomatoes and cook for approx. 10 minutes.

  • 5

    Season with salt and pepper.

  • 6

    Grate the parmesan. Stir half of the cheese into the cooked rice.

  • 7

    Divide onto 2 warmed plates, sprinkle over the pine nuts and the remainder of the parmesan and serve.

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