Courgette & lemon risotto
Calorie controlled cooking spray
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
½ large, finely chopped
1 clove(s), crushed
Arborio rice, dry
Vegetable stock cube(s)
2 cube(s), made with 800ml hot water
1 medium, sliced into wedges to serve
Lemon Juice, Fresh
½ zest(s) of 1
3 medium, trimmed and finely chopped
Peas, fresh or frozen
2 tablespoons, to serve
- Mist a pan with cooking spray and cook the onion for 5 minutes until softened. Add the garlic and cook for 1 minute, then add the rice and cook for another minute, stirring. Stir in 800ml stock, then cover and simmer for 12-15 minutes until almost all of the liquid has been absorbed.
- Add the cheese, lemon zest and juice, courgettes and peas to the pan and stir well. Season and cook, uncovered, for 5 minutes until the rice and veg are tender.
- Scatter over the parsley and serve with the lemon wedges on the side.