Beetroot & pea risotto
300 g, cut into wedges
Calorie controlled cooking spray
1 medium, fine chopped
Arborio rice, dry
Peas, fresh or frozen
0% fat natural Greek yogurt
1 zest(s) of 1
Vegetable stock cube(s)
1 cube(s), made with 800ml hot water
- Preheat the oven to 200C, 180C fan. Put the beetroot on a large sheet of baking foil, with the garlic cloves. Fold the foil over to form a parcel and seal the edges. Place the foil bag on a baking tray and then roast in the oven for around an hour, or until tender. Remove from the oven and leave to cool.
- Reserve half of the beetroot for later in the week (approximately 300g). Put half of the remaining beetroot in a food processor with the stock and blitz, reserving the other half for the risotto at the end.
- Spray a large frying pan with calorie controlled spray and heat over a medium heat. Fry the onion for 5-6 minutes, until soft. Add the risotto rice and continue to cook for another minute if so. Slowly start to add the stock a ladleful at a time. Cook until absorbed and then add another ladle until nearly all of the stock has been absorbed and the rice is tender. Stir in the frozen peas and reserved beetroot and season well. Add the final bit of stock and cook for another couple of minutes until the veg is warmed through.
- Mix together the yogurt and lemon zest and season well. Serve the risotto with a spoonful of yogurt on top.