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Swivlit Spring Risotto

from the Spoonful of Happy Recipe collaboration



  • 50g Arborio risotto rice

  • ½ tsp dried thyme

  • Pinch of salt and pepper

  • 1 spring onion, finely sliced

  • ½ tsp garlic paste (or 1 small garlic clove, crushed)

  • 250ml chicken or vegetable stock

  • 10g butter

  • 10g parmesan

  • 50g frozen peas

  • 1 tsp lemon juice

  • 25g spinach (or kale), shredded



  1. Put the rice, garlic, thyme, spring onion and salt and pepper in your Swivlit. Add the stock and stir.

  2. Microwave on high with the lid off for 1 and a half minutes, stirring frequently. Remove and stir.

  3. 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. 

  4. 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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