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Spring Risotto

WITH Jazmyn McKinnie

Dinner/Lunch • 25mins • Serves: 4 • Cost: $11.50 approx. ($2.90/serve)


  • 2 cups brown cooked brown rice (we used family sized microwavable brown rice, cook your own in advance to save $$)
  • 1 cups of vegetable or chicken stock
  • 2 tsp minced garlic or 2 garlic cloves
  • 2 TBSP lemon juice
  • ½ cup parmesan cheese
  • 1 cup frozen peas (or fresh if you can find them)
  • 1 bunch of asparagus
  • 4 cups spinach (or any other leafy greens)
  • ½ cup pine nuts


  1. Prep: Chop asparagus, crush garlic, grate parmesan.
  2. Heat pan on low- medium heat, add pine nuts and cook for 2-3 mins until they are slightly golden. Remove and put aside.
  3. Drizzle olive oil in a pan, add asparagus and garlic, cooked rice, peas, parmesan, lemon juice, stock and a pinch of salt and pepper.
  4. Bring stock to boil then simmer for further 6-8 mins until the liquid has dissolved, stirring regularly.
  5. Stir through toasted pine nuts and spinach until spinach has wilted down.

Serve with fresh parsley.