Feel Good Recipe: Spring Vegetable Risotto

If you’re looking for some tasty dishes to enjoy this year, without racking yourself with guilt over the calories, we can help! We’ve paired up with our pals at LowLow to bring you a series of recipes that are high on taste, but low on calories. The perfect excuse to get the girls over for a bite to eat and a catch up!

Here’s a simple recipe for a delicious Spring Vegetable Risotto with LowLow.

Serves 4

What you’ll need:

• 125g LowLow Mature Cheddar Spread
• 300g risotto rice
• 200g spears of asparagus, spears trimmed at an angle
• 250g small (frozen) peas
• 2 tbsp olive oil / low cal spray
• 1 large shallot, finely chopped
• 1 clove garlic, finely chopped
• 1.5l vegetable stock (hot)
• 3 spring onions, finely chopped
• 20g fresh chives, finely snipped

What to do:

1.  Heat the oil in a large, heavy based saucepan. Add the shallots and garlic and sauté for 3-5 mins until they are soft. Remove and set aside. Stir in the rice so it becomes coated with oil.
2. Pour in half of the stock and stir. Cook stirring regularly until the stock is absorbed. Then pour in half the remaining stock. Repeat this process until the stock is used up and the rice is tender all the way through.
3. Stir in the LowLow Mature Cheddar Spread, asparagus, peas and spring onions. Cook for a further 3 or 4 mins until the vegetables are heated through but are not too soft. Serve immediately and sprinkle with chives.