• 2 heads of garlic, tops sliced off
  • ½ tbsp olive oil
  • 300g risotto rice
  • 100g bacon medallions, cut into small chunks
  • 800ml chicken stock, made with 1 stock cube
  • 200g kale
  • 35g parmesan, grated


  1. 1

    Put the garlic bulbs in a small microwaveable tub and drizzle with olive oil. Add 60ml water and cover with clingfilm. Place in the microwave and cook for 4-5 minutes on medium. When the garlic cloves are nice and soft, set aside.

  2. 2

    Place the rice, bacon and half the stock in a large microwaveable bowl. Cover with clingfilm. Place in the microwave and cook on medium for 10 minutes. Remove the film and give the rice a good stir. Add the rest of the stock, cover and cook for another 5-6 minutes, until the stock is almost all absorbed and the rice is tender. Around 3 minutes from the end of the cooking time, pierce your bag of kale and add it to the microwave.

  3. 3

    When the rice is cooked, squeeze in the garlic puree, wilted kale and parmesan. Season with black pepper and stir well to combine. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 1612kj 385kcal 19%
  • Fat 7.0g 10%
  • Saturates 2.9g 15%
  • Sugars 1.3g 1%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 628kj/150kcal

Each serving provides

60.0g carbohydrate 1.1g fibre 19.9g protein

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