• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. 
• Thinly slice carrot into rounds. Slice lemon into wedges. 
• Roughly chop baby spinach leaves. Finely chop garlic. 
• In a large frying pan, heat a drizzle of olive oil over high heat. Add pork
mince and carrot and cook, breaking up with a spoon, until just browned, 
4-5 minutes.

TIP: For best results, drain the oil from the pan before adding the 
risotto-style rice. 

• To the pan, add risotto-style rice, garlic and garlic & herb seasoning and 
cook, stirring until fragrant, 1 minute. 
• Remove from heat, then add light cooking cream, chicken stock, the 
boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of 
salt and pepper. 
• Stir to combine, then transfer the risotto mixture to a baking dish. Cover 
tightly with foil and bake until the liquid has been absorbed and the rice is
‘al dente’, 24-28 minutes. 

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• When risotto is done, stir through half the Parmesan cheese, a squeeze of 
lemon juice, the butter and baby spinach leaves. Season with salt and 
pepper to taste.

TIP: Add a drizzle of water to the risotto if it looks a little dry. 
Little cooks: Take the lead by stirring through the ingredients!

• Divide pork and spinach risotto between bowls.
• Sprinkle over the remaining Parmesan cheese. 
• Serve with any remaining lemon wedges. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the cheese!