You have


video plays


Register and access videos and daily live streams.

Register now Find out more

Already a member? Login

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.

Partnering innovation in online fitness, health and nutrition.