Silver beet risotto

Serves: 4
Time to make: 45 mins

Total cost: $ 18.40 / $ 4.60 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 2080kJ
Calories 497cal
Protein 23g
Total fat 14g
Saturated fat 5g
Carbohydrates 65g
Sugars 9g
Dietary fibre 7g
Sodium 800mg
Calcium 320mg
Iron 2.5mg

Instructions

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.

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Variations

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.