Risotto is one of those things you imagine to be really luxurious, but it isn't at all. It's easy and cheap to make, it's even made it on to my recipes for under £1 series!
Ingredients:
- 100g of Sainsbury's Frozen Baby spinach
- 175g of risotto rice
- 200ml of vegetable stock
- 2 tbsp of vegan butter
- 1 clove of garlic, chopped
- 30g cheezly mozzarella
- In a large frying pan, melt the butter and add in the garlic and risotto rice. Stir until everything is coated with butter.
- Pour in a portion of the stock until it is absorbed. Continue doing this until all of the stock is gone and the rice is cooked.
- Add in the blocks of spinach and stir them in till they are cooked.
- Grate the 'cheese' into the risotto. The consistency should change at this point to a creamy mixture.
- Serve! I hope you enjoy!
How I did the maths:
- Sainsbury's Baby Whole Leaf Spinach 1 kg = £1.40. We're using 100g, so that's £0.14
- Sainsbury's Arborio Risotto Rice 500g = £1.10. We're using 175g, so that's £0.38
- Marigold Swiss vegetable Bouillon is £2.00 for 150g. We're using 1 tsp, so that is 5g. This is £0.06
- Vitalite Dairy Free Spread is £1.20 for 500g. 2 tbsp is 30g. This is £0.07
- 1 garlic is £0.30, 1 clove is £0.03
- Cheezly mozzarella is usually around £2 in Morrisons or Holland and Barrett. It is 190g, and we will use 30g. This is £0.31p
All together this recipe costs £0.99
Thank you mum for helping me with the maths c:
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