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Photo of Vegetable risotto by WW

Vegetable risotto

10
PersonalPoints™ per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
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

Rice, arborio, dry

1 cup(s), (200g)

Cherry tomatoes

250 g

Frozen green peas

½ cup(s), (60g)

Light cooking cream

2 tbs

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.

Notes

SERVING SUGGESTION: Salad made of 50g baby spinach leaves and 1 finely chopped baby fennel drizzled with 1 tbs balsamic vinegar.

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