Spring vegetable risotto
recipe
Spring vegetable risotto
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This dish is taken from Slimming World's Four Season's Cookbook, published by Ebury Press, 15 pounds and 99 pence.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
Serves:
4
Preparation:
20
Cook Time:
30
Total Time:
50min
Directions
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- 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 minutes.
- Add the rice and stir-fry for 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.
- 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 - minutes.
- 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: Original:
Source: Slimming World's Four Season's Cookbook
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