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Spring vegetable risotto

This dish is taken from Slimming World's Four Season's Cookbook, published by Ebury Press, 15 pounds and 99 pence.

Dish Details:heart


INGREDIENTS:



Fry Light
8-10 spring onions, finely chopped
2 garlic cloves, peeled and finely chopped
6 baby leeks, finely sliced
250g/9oz of Arborio or risotto rice
900ml/1.5 pints boiling water or chicken stock made with Bovril
200g/7oz baby carrots, roughly chopped or sliced
200g/7oz baby courgettes, roughly chopped or sliced
Salt and freshly ground black pepper
6 tbsp chopped, flat leaf parsley
1 tbsp chopped tarragon

To serve:
2 tbsp grated Parmesan cheese (optional)


PREPARATION:
1. Spray a large, non-stick frying pan with Fry Light and place over a medium heat. Add the spring onions, garlic and leeks and stir fry for 3-4 minutes.

2. Add the rice and stir-fry for 2-3 minutes. Add a ladleful of the boiling water or stock, then stir and cook until the liquid is absorbed. Repeat, adding a ladleful at a time, until half the stock is used.

3. Stir in the carrots and courgettes, and continue adding the water or stock as before until it is all used up. The rice should be creamy and al dente (tender, but still retaining a bite). This should take about 20-25 minutes.

4. Remove the heat, season well and stir in the chopped herbs. Serve ladled into warmed pasta bowls, sprinkled with Parmesan, if using, and eat immediately.

Syns per serving

With Parmesan Green: 1, Original: 12

Without Parmesan Green: Free, Original: 11.5


PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Source: Slimming World's Four Season's Cookbook

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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