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Eat well, study hard and party for less!

Published Monday, 21 October, 2013 by Beth Bradshaw

So. Who is fed up with pot noodles yet?

If so, get down to your local budget supermarket like Lidl or Aldi – they are often located in student districts – and take advantage of the superb weekly offers like the Super Six at Aldi, where six new fruit and veg every week are all 69p or less ! You can base your meals for the week around the fresh fruit and veg on offer – not only will they be easy on your pocket, but will cleanse your body from all of those supernoodles, late night kebabs and cheap booze after Fresher’s Week, and replace them with nourishing vitamins and minerals to fuel your busy student lifestyle.

Here is a recipe using this week’s super six offers at Aldi to get you inspired...

Marvellous Mushroom Risotto

Serves 2 (share with a flatmate or use leftovers for lunch the next day!) and only 67p per serving

  • 500ml hot chicken stock (made with one stock cube)
  • 50ml milk
  • 175g aborio rice
  • 125g chestnut mushrooms (part of the super six offer – you will only need half the pack 250g pack for this risotto!)
  • 50g fresh spinach, rocket or mixed leaves
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 2 tbsp olive oil or alternative
  • Sprinkle of dried thyme (if you have it)
  • Salt and pepper, to taste
  • Sprinkle of grated cheese to serve (optional)

1) Pre-heat the grill to approx 200 degrees centigrade. Fry the onions and garlic together in the oil for 5 minutes or until soft. Add the rice and seasoning then fry together for 2 minutes on a medium heat.

2) Gradually add splash after splash of the stock and the milk, ensuring you stir through thoroughly each time and all the stock has been absorbed before you add any more. Stir frequently for about 15-20 minutes.

3) Roughly chop all the mushrooms, add half of the mushrooms to the risotto for the last 5 minutes of cooking time, and other half on a small baking tray with the other tbsp of oil and season with salt and pepper, toss together and place under the grill for 5 minutes.

4) After 20 minutes, the risotto should be silky smooth – add some boiling water if it needs loosening up. Take off the heat and chuck in the green leaves and stir into the risotto to wilt slightly. Take the mushrooms out of the grill and sprinkle them on top of the risotto, with grated cheese if you like.

So there you have it!

Nutrition: approx. 500 kcals, 15g fat, 5g saturated fat, 1.2g salt per serving

A nutritious, filling and delicious student meal for the same price as a pot noodle. Mushrooms are a great source of protein and are full of plant chemicals that will boost your immune system and help you beat the Freshers’ Flu.

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