Put some ‘spring’ into your step this week with this deliciously light yet filling vegetable risotto.
- 9 ProPoints per serving
- 19 ProPoints per recipe.
- Serves 2
- 40 minutes in total
- Vegetarian
Ingredients
2 teaspoons low fat spread
1 leek, slice
2 carrots, peeled and diced
400ml vegetable stock
125g dried Arborio rice
100ml dry white wine
100g asparagus tips, chopped roughly
75g frozen peas
2 tablespoons chopped fresh basil
15g freshly grated Parmesan cheese
Method
Melt the low fat spread in a large-lidded saucepan or frying pan. Add the leek, carrot and two tablespoons of the stock. Cover the pan and cook gently for five minutes.
Remove the lid, stir the rice in with the softened vegetables and cook gently for one minute, stirring, until the rice starts to look slightly translucent (see-through).
Add the wine to the pan and allow it to bubble until it is absorbed. Place a small-lidded saucepan over a low heat, pour in the rest of stock, cover and keep hot (barely simmering while you make the risotto).
Add a third of the hot stock to the rice and vegetables and simmer gently until all the liquid has been absorbed. Repeat this process twice more until the rice is woollen, slightly sticky and tender, but still has a little ‘bite’ left to it. If the rice still seems to ferm, you can add a small bit of boiling water to the mixture and cook it for a few more minutes.
When the last of the stock has been added, fill the same pan with boiling water and return it to the boil. Add the asparagus tips and peas and cook for three minutes until tender. Drain and refresh briefly by running under cold water to stop the cooking process.
Stir the asparagus, peas, basil and parmesan cheese into the finished risotto and serve in warm bowls.
Cook’s Tip: For a mushroom risotto replace the leek and carrot with a finely chopped onion in step one. After cooking for five minutes, add 250g chopped mixed mushrooms and cook for three minutes, then continue with step two. Leave out the asparagus tips, peas and basil. The ProPoints values per serving will stay the same.
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