Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories388.6 kcal (19%)
Total Fat13.4 g (19%)
Carbs56.4 g (22%)
Sugars5.1 g (6%)
Protein5.9 g (12%)
Sodium1380.9 mg (69%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Step 1
Step 2
Peel and grate the garlic
Step 3
Quarter the cherry tomatoes
Step 4
Quarter the olives
Step 5
Pick the parsley leaves
Step 6
Prepare the stock
Step 7
Quarter the lemon
Step 8
Step 2
Step 9
Warm the olive oil in a pan over a medium heat
Step 10
Add the onion and a pinch of salt to the pan and stir for 4-5 minutes
Step 11
Add the garlic and chilli to the pan and stir for 1 minute
Step 12
Add the olives and the capers to the pan and stir for 1 minute
Step 13
Add the cherry tomatoes to the pan and stir for 2 minutes
Step 14
Add the risotto rice and stir for 1 minute
Step 15
Add the white wine and tomato puree to the pan and stir until all the liquid has been absorbed
Step 16
Add ¼ of the stock and stir until it’s been absorbed by the rice
Step 17
Repeat this, ¼ at a time, until all the stock has been absorbed
Step 18
Add ¾’s of the parsley to the pan and fold it into the risotto
Step 19
Step 3
Step 20
Spoon the risotto into 4 bowls, garnish with the remaining parsley, dress with a simple salad and serve
Step 21
Step 4
Step 22
Step 5
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