This delicious risotto meal is very quick and easy to prepare. Even though it is low in calories it doesn’t compromise on taste and because it is loaded with vegetables it’s also highly nutritious.
It can be served for lunch or light dinner, eaten hot or warm.
-1 litre vegetable stock
-125 g asparagus tips, trimmed
-125 g baby carrots, scrubbed
-50 g peas, fresh or frozen
-50 g fine French beans, trimmed
-1 tbsb olive oil
-1 onion, peeled and finely chopped
-1 garlic clove, peeled and finely chopped
-2 tsp freshly chopped thyme
-225 g risotto rice
-150 ml white wine
-1 tbsp each freshly chopped basil, chives and parsley
-zest of ½ lemon
-3 tbsp half-fat crème fraiche
-salt and black pepper
Bring the vegetable stock to the boil in a large saucepan and add the asparagus, baby carrots, peas and beans. Bring the stock back to the boil and remove the vegetables at once using a slotted spoon. Rinse under cold running water. Drain and reserve. Keep the stock hot.
Heat the oil in a large deep frying pan and add the onion. Cook over a medium heat for 4-5 minutes until starting to brown. Add the garlic and thyme and cook for a further few seconds. Add the rice and stir well for a minute until the rice is hot and coated in oil.
Add the white wine and stir constantly until the wine is almost completely absorbed by the rice. Begin adding the stock a ladleful at a time, stirring well and waiting until the last portion of stock has been absorbed before stirring in the next.
Add the vegetables after using about half of the stock.
Continue until all the stock is used. This will take 20-25 minutes. The rice and vegetables should both be tender by then.
Remove the pan from from the heat. Stir in the herbs, lemon zest and crème fraiche.
Season to taste with salt and pepper and serve immediately.
Quick, easy, healthy and delicious.