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10 minutes to cook
1 pouch Pitango Chicken & Garlic Risotto 500g
50g pine nuts
1 small cucumber, sliced
1 T balsamic vinegar
3 T extra virgin olive oil
Put pine nuts into a small frying pan on a medium heat and toast, tossing occasionally, until lightly golden. Set aside.
Place spinach and sliced cucumber in bowl with toasted pine nuts.
Make dressing by mixing the balsamic vinegar, juice of ½ lemon, olive oil and pinch of salt and pepper together.
Pour the risotto into a microwave safe bowl and heat in microwave for 3-4 minutes, stirring occasionally, until heated through.
Dress salad and serve with risotto and grated parmesan cheese on top.