recipes
Tomato and Fetta Risotto
A tomato based risotto with a pesto flavour boost, that can be served as a vegetarian dish.
serves 4
5 min prep
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ingredients
| 1 tablespoon olive oil ½ cup frozen Birds Eye Chopped Onions 2 cloves garlic, peeled and crushed 1½ cups arborio rice 4 cups boiling chicken stock 400g can tomato pieces, undrained 2 tablespoons Leggo's Pesto - Sundried Tomato 2 cups baby spinach leaves 200g Fetta cheese, crumbled |
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instructions
step 1
Heat olive oil in a large saucepan, add frozen Birds Eye Chopped Onions and garlic and cook for 1 minute or until tender. Stir in arborio rice and cook for 1-2 minutes or until rice changes colour.
step 2
Gradually pour in boiling stock, one cup at a time, stirring continually. Add undrained tomatoes pieces, cover and simmer for 15-20 minutes, stirring occasionally.
step 3
Stir through Leggo's Pesto, spinach leaves and Fetta cheese and serve.
recipe tip
1½ cups cooked chicken strips can be added at step 3 with spinach leaves and fetta for a heartier meal.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2230kJ (533Cal) | 424kJ (101Cal) |
| Protein | 19.7g | 3.7g |
| Fat - Total | 18.8g | 3.6g |
| - Saturated | 8.8g | 1.7g |
| Carbohydrate | 69.1g | 13.1g |
| - Sugars | 8.0g | 1.5g |
| Dietary Fibre | 3.0g | 0.6g |
| Sodium | 2020mg | 384mg |
| Potassium | 443mg | 84mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Tomato and Fetta Risotto
Tomato and Fetta Risotto
A tomato based risotto with a pesto flavour boost, that can be served as a vegetarian dish.
ingredients
1 tablespoon olive oil
½ cup frozen Birds Eye Chopped Onions
2 cloves garlic, peeled and crushed
1½ cups arborio rice
4 cups boiling chicken stock
400g can tomato pieces, undrained
2 tablespoons Leggo's Pesto - Sundried Tomato
2 cups baby spinach leaves
200g Fetta cheese, crumbled
instructions
step 1
Heat olive oil in a large saucepan, add frozen Birds Eye Chopped Onions and garlic and cook for 1 minute or until tender. Stir in arborio rice and cook for 1-2 minutes or until rice changes colour.
step 2
Gradually pour in boiling stock, one cup at a time, stirring continually. Add undrained tomatoes pieces, cover and simmer for 15-20 minutes, stirring occasionally.
step 3
Stir through Leggo's Pesto, spinach leaves and Fetta cheese and serve.
serves 4 5 min prep recipe tip
1½ cups cooked chicken strips can be added at step 3 with spinach leaves and fetta for a heartier meal.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au