Vegetable Risotto

Vegetable Risotto

By 28 November 2014

  • Prep Time : 30 minutes
  • Cook Time : 30 minutes

Instructions

Spray a large saucepan with low calorie cooking spray and place over a medium heat.
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.
Stir in the rice and rosemary leaves and stir-fry for 1-2 minutes.
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.
Add the rest of the stock and continue to cook for a further 5 minutes, stirring occasionally.
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.
Season well, stir in the parsley and serve immediately.

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