• low fat 1.37g 1.37%
  • low sat fat 0.09g 0.09%
  • med salt 211.83mg 0.21%
  • low sugar 1.51g 1.51%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat the oven to moderate (180°C). Spray a large frypan with oil and heat.
  2. Cook the onion, garlic and mince for about 5 minutes or until browned, breaking up any lumps of mince with a fork. Add the rice and stir until well combined.
  3. Stir in the stock, spinach and sweet potato and bring to the boil. Transfer the mixture to a 2 litre (8 cup) capacity ovenproof dish. Cover and bake for 20 minutes.
  4. Remove the lid from the dish, stir the risotto well and return to the oven to cook, uncovered, for a further 10 minutes or until the rice is tender and the stock has been absorbed.
  5. Stir in the Parmesan cheese and season to taste. Serve immediately.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
584.20g
100.00g
Energy (kJ)
2049.56kJ
350.83kJ
Protein (g)
33.10g
5.67g
Total fat (g)
7.98g
1.37g
- Saturated fat (g)
3.66g
0.63g
- Polyunsaturated fat (g)
0.51g
0.09g
- Monounsaturated fat (g)
2.91g
0.50g
Cholesterol (mg)
47.99mg
8.21mg
Carbohydrate-available (g)
68.75g
11.77g
CarbohydrateSE (g)
67.69g
11.59g
- Sugars (g)
8.82g
1.51g
Water (g)
223.47g
38.25g
Dietary fibre (g)
4.20g
0.72g
Thiamin (mg)
0.14mg
0.02mg
Riboflavin (mg)
0.22mg
0.04mg
Niacin (mg)
5.98mg
1.02mg
Niacin equivalents (mg)
12.78mg
2.19mg
Vitamin C (mg)
45.97mg
7.87mg
Vitamin D (ug)
?ug
?ug
Vitamin E (mg)
?mg
?mg
Vitamin B12 (ug)
?ug
?ug
Total folate (ug)
83.86ug
14.35ug
Total vitamin A equivalents (ug)
1288.15ug
220.50ug
Retinol (ug)
5.27ug
0.90ug
Beta carotene equivalents (ug)
7675.86ug
1313.90ug
Sodium (mg)
1237.51mg
211.83mg
Potassium (mg)
858.95mg
147.03mg
Magnesium (mg)
83.71mg
14.33mg
Calcium (mg)
83.28mg
14.25mg
Phosphorus (mg)
350.10mg
59.93mg
Iron (mg)
4.36mg
0.75mg
Zinc (mg)
5.26mg
0.90mg

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