Quick Vegetable Risotto

We love a delicious rissotto and this quick vegetable rissotto is not just filled with a range of delicious vegetables but it's healthy and filling too.

As there is only 2 of us we us we used half of  the ingredients and we did find that we couldn't finish, so ended up using the leftovers to be
warmed in microwave the next day for lunch. 

The Great thing about tgis recipe is that you can swap what veg you use to whatever you fancy, what's in season or in your fridge. 

This is the recipe for 4 : 
Low calorie cooking spray (we use frylight) 
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/ organic arborio rice. 
1 tsp finely chopped fresh rosemary leaves
1.5 litres boiling hot vegetable stock
2 courgettes, finely diced
200g fresh or frozen peas
Salt and freshly ground black pepper
A small handful of fresh flat-leaf parsley, roughly chopped

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.

Would you like to comment?