Recipe
Ingredients
10 grams garlic infused olive oil Green tops of spring onions (4-6) Garlic chives to taste (I put quite a few in) 1 carrot 1 celery stalk 1 cup (195 grams) uncooked arborio (risotto) rice 2 massel 7 vegetable stock cubes crumbled 1/2 teaspoon ground nutmeg 1/2 teaspoon hing (asafoetida) powder 1 head broccoli, cut into small florets 140 grams fresh spinach 6-8 green olives chopped 3 cups water
Method: Add spring onions and garlic chives, speed 8, 10 secs. Scrape down sides of bowl Add carrot and celery, chop 3 secs speed 5.5 Add Olive oil. Varoma, 3 mins speed 1. Scrape down sides of bowl.
Add rice, Verona 3 mins speed 1 Add hing powder, stock cubes, nutmeg, broccoli and water. Cook 14 mins, speed 1 varoma
Put into a serving bowl and stir through olives. Add pepper to taste.
Nutrition: 4 serves 116 calories 16.6 grams carbs 4.1 grams fat 2.7 grams protein
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