Vegetable risotto
10
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This creamy rice dish is comfort food with none of the unhealthiness.
Ingredients
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Reduced fat oil spread
30 g
Brown onion
1 large, finely chopped
Carrot(s)
1 medium, finely chopped
Zucchini
1 medium, finely chopped
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Cherry tomatoes
250 g
Frozen green peas
½ cup(s), (60g)
Light cream
2 tbs, (cooking cream)
Grated parmesan cheese
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Bring the stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
2
Meanwhile, melt the canola spread in a large, heavy-based saucepan over medium heat. Cook the onion, carrot, zucchini and garlic, stirring, for 5 minutes or until softened. Add the rice and stir to coat. Reduce heat to low and add the stock, 1 ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed (this should take about 20-25 minutes – the rice should be tender but firm and the risotto creamy).
3
Lightly spray a non-stick frying pan with oil and heat over high heat. Cook the tomatoes, stirring, for 5 minutes or until softened.
4
Using a fork, lightly crush the peas. Stir the peas, tomatoes, cream and cheese through the rice until combined. Season with salt and pepper.
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