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Spring vegetable risotto ~116 |
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) |
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| Directions: 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 |
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Prep Time: 20 Cook Time: 30 Serves: 4 Calories: Carbs: Fat: Protein: |
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Source: Slimming World's Four Season's Cookbook |
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