Swivlit Spring Risotto
from the Spoonful of Happy Recipe collaboration
Ingredients
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50g Arborio risotto rice
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½ tsp dried thyme
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Pinch of salt and pepper
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1 spring onion, finely sliced
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½ tsp garlic paste (or 1 small garlic clove, crushed)
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250ml chicken or vegetable stock
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10g butter
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10g parmesan
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50g frozen peas
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1 tsp lemon juice
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25g spinach (or kale), shredded
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Method
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Put the rice, garlic, thyme, spring onion and salt and pepper in your Swivlit. Add the stock and stir.
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Microwave on high with the lid off for 1 and a half minutes, stirring frequently. Remove and stir.
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Add the butter, parmesan, peas and lemon juice. Add the spinach and press down with a spoon to cover with the stock. You can add a little more water here if needed.
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Microwave on high with the lid off for a further 30 seconds. Remove, add the lid and leave for 2+ hours.
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