There are never enough one‑pan recipes. Let's try this creamy risotto, full of bold flavours and perfectly stretchy cheese. It's a simple recipe that takes just a couple of minutes to prepare, and it also works as meal prep for your work or school lunchbox. Let's do it! 🍲
Nutrition (1 serving)
- 551 kcal
- 84 g carbohydrates
- 14 g fats
- 21 g protein
Per 3 portions
- 1 tsp of grass-fed ghee
- 100 g onion
- 2 cloves garlic
- 4 tbsp sugo basilico
- 50 g bacon
- 270 g basmati rice
- 1/2 packet dried tomatoes
- 1 packet baby spinach
- 500 ml chicken broth
- 500 ml water
- 1 pinch salt
- 1 pinch chilli
- 1 pinch smoked paprika
- 40 g parmesan
- 125 g mozzarella
Instructions
-
Heat a spoonful of clarified butter in a pan. Add the finely chopped onion and minced garlic, and cook until tender. Then add the sugo sauce and cook until it's fragrant.
-
Soak the dried tomatoes in some water.
-
Add the rinsed basmati rice to the pan and pour in the stock. Leave it to simmer until the rice is tender. You can add more water if it's too dry.
When the rice is almost cooked, add the baby spinach, grated parmesan and seasoning(salt, chilli and smoked paprika).
-
When it's cooked, add some torn mozzarella or buratta.
-
You can serve it with some thinly sliced and fried bacon or Schwarzwald ham. Enjoy!
