Silver beet risotto
(at time of publication)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 teaspoons dried thyme or 8 fresh thyme sprigs, plus 4-6 extra sprigs to garnish
- 2 sticks celery, thinly sliced
- 2 cloves garlic, crushed
- 2 cups halved Swiss brown mushrooms
- 1¹/³ cups arborio rice
- ¹/³ cup white wine
- 2 cups hot reduced-salt vegetable stock, plus 3½ cups hot water
- 12 cups chopped silver beet, lightly microwaved or steamed
- 250g cottage cheese, blended
- 4 store-bought bottled mild peppadews, finely chopped
- squeeze lemon juice
- ¾ cup grated or shaved parmesan
- ground black pepper
1 In a large pan, heat oil over medium-high. Cook onion, thyme, celery and garlic, stirring occasionally, for 4-5 minutes, until softened.
2 Add mushrooms and cook for a further 3 minutes. Stir in rice and cook for a further 2 minutes. Add wine and boil rapidly for a few minutes.
3 Gradually add hot stock and water, ½ cup at a time, stirring continuously. Allow liquid to absorb before adding the next ½ cup.
4 Once all the liquid is added, the rice should be creamy and thick. Fold in half of the silver beet and cook for a few minutes before adding the remaining half.
5 Stir in cottage cheese and peppadews. Heat through. Add a squeeze of lemon juice. Serve sprinkled with parmesan and pepper. Garnish with thyme.
Make it gluten free: Check stock is gluten free.
Make it vegan: Use grated vegan cheese instead of cottage cheese and swap parmesan with Angel Food parmesan. Check white wine and stock are vegan.
This makes a generous serving. Any leftovers can be kept in the fridge and reheated the following day.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 7g
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