Vegetable Risotto

Vegetable Risotto

By 28 November 2014

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


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.

Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>