PrettyThin

Notes -

- VERY filling (keeps me full for minimum of 6 hours!!)

- It is a little salty because of the Quorn, but I like it that way.

- Suitable for vegetarians.

- To make this gluten-free replace Quorn with another substitute (Quorn is 81 cal)

Calories: 323     Sat. Fat: 2g     Carbs: 42      Protein: 19      Vit C: 28     Iron: 22

Prep time: 5 minutes          Cooking time: 20 minutes

Ingredients:

- 1tsp olive oil

- 1 clove crushed garlic

- 75g Quorn steak strips

- 1/4 cup Dry arborio risotto rice

- 100g spinach (frozen or fresh)

- 2 cups Swiss Marigold Vegan Bouilion Powder stock (10g ) or another alternative vegetable stock

- Several large iceburg lettuce leaves

Method:

1. Prepare the vegetables stock and put to one side

2. Gently heat the oil in a frying pan, add the Quorn and cook for several minutes

3. When Quorn steak strips are mostly cooked add the crushed garlic and fry for a few seconds

4. Add the stock little by little and the risotto rice

5. Simmer for approximately 15 minutes or until most of the liquid has been absorbed, be sure to stirr occassionally.

6. If spinach is frozen add according to instructions, but if fresh add when the risotto has been cooking for 10 minutes.

7. Serve in lettuce leaves and wrap up like a fajita!

Enjoy!