Courgette & lemon risotto
10
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
An easy risotto that’s bursting with summery flavours
Ingredients
Calorie controlled cooking spray
4 spray(s)
Vegetarian parmesan style hard cheese
2 tablespoon(s), grated
Onion
½ large, finely chopped
Garlic
1 clove(s), crushed
Arborio rice, dry
250 g
Vegetable stock cube
2 cube(s), made with 800ml hot water
Lemon
1 medium, sliced into wedges to serve
Lemon Juice, Fresh
15 ml
Lemon
½ zest(s) of 1
Courgette
3 medium, trimmed and finely chopped
Peas, fresh or frozen
100 g
Parsley, fresh
2 tablespoon(s), to serve
Instructions
1
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.
2
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.
3
Scatter over the parsley and serve with the lemon wedges on the side.
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