Tomato Seafood Risotto – Meal Prep

Directions

• Preparation
• 30 minutes beforehand, place the dried sardines and seaweed into a pot and soak it in 1.8L of boiling water. (We decided not to track this as the broth was very little calories. If you’re using stock, then make sure it’s tracked.)
• Prepare the ingredients. Chop the onion, mushrooms, tomato, and mince the garlic. Wash the rice about 3 times and drain.
• Cooking
• In a large pot, add the oil and stir fry the garlic and onions. Add a pinch of salt and pepper. When browned, add the rice and mix for about 1-2 minutes. Add a little bit of the broth after. Make sure to constantly stir as to not burn the bottom and add extra broth whenever the liquid reduces too much.
• Add the marinara and stir for around another 1-2 minutes (cut the marinara mix into smaller pieces if you’d like). Add Passata Cooking Sauce and stir until everything is mixed.
• Mix as you’re adding these ingredients: Add to the mixture the tomatoes, mushrooms, stock cube, sriracha, a bit more broth, and grated Granada Panado cheese.
• Keep stirring the mixture while adding broth where necessary until the rice is fully cooked. Finally, add the spinach and mix that into the mixture as well. When everything is mixed, the dish is ready to be served or prepped.
• OPTIONAL: Serve with some asparagus and grated parmesan (not included in the calories)