Quick vegetable risotto

Quick vegetable risotto
  • Serves: 4
  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:
      FREE

Ready in less than half an hour this fresh and tasty risotto really does live up to its name!

ingredients

  • Low calorie cooking spray
  • 8 spring onions, finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 100g cherry tomatoes
  • 1 carrot, peeled and finely diced
  • 2 celery sticks, finely diced
  • 100g green beans, trimmed and cut into 2cm lengths
  • 350g dried risotto rice
  • 1 tsp finely chopped fresh rosemary leaves
  • 1.5 litres vegetable stock
  • 2 courgettes, finely diced
  • 200g fresh/frozen peas
  • Salt and freshly ground black pepper
  • A small handful of fresh flat-leaf parsley, roughly chopped

method

  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat.
  2. Cook the spring onions and garlic for 1-2 minutes and then add the tomatoes, carrots, celery and green beans and stir-fry for 2-3 minutes.
  3. Stir in the rice and rosemary leaves and stir-fry for 1-2 minutes.
  4. Pour in half of the stock and leave to cook on a medium heat for 10 minutes or until the liquid has evaporated, stirring occasionally.
  5. Add the rest of the stock and continue to cook for a further 5 minutes, stirring occasionally.
  6. Stir in the courgettes and peas and cook for another 5-6 minutes, stirring until the rice is just tender, but the mixture is still a bit saucy.
  7. Season well, stir in the parsley and serve immediately.

Tip: This risotto is great topped with grated Parmesan cheese (1½ Syns per level tbsp).

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