Mushroom & spinach risotto
Vegetable stock cube(s)
1 cube(s), make up to 250ml with hot water, ensure Gluten Free
Arborio rice, dry
Calorie controlled cooking spray
Boil the rice in vegetable stock until softened. Meanwhile, spray a frying pan with calorie controlled cooking spray and sautée onion, garlic, mushroom and spinach. Drain the rice and stir in the vegetables. Top with the parmesan cheese and serve.