Vegetable Risotto
Ingredients
- 1 Small Onion peeled and finely chopped
- 300 g Arborio (risotto) Rice
- 2 tsp White Wine Vinegar
- 100 g Fine Beans
- 100 g Sugar Snaps
- 150 g Courgette diced
- 25 g Spinach
- 1 l Boiling Water
Instructions
- Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the finely chopped onion and fry the onion until soft.
- Add the 2 stock cubes and white wine vinegar to the boiled water.
- Add the rice to the pan and add a ladel of the stock to the pan.
- Cut the sugar snaps, fine beans and courgettes into 2.5 cm pieces. Add these to a pan and boil for 5 minutes. Once cooked remove and put aside
- Once all of the water has been absorbed add another ladel of stock, repeat the process until all of the stock has been used.
- Add the sugar snaps, fine beans courgette into the pan and mix well. Add the spinach at the last minute so it just wilts in the pan and mix them all in.
- Add some Parmesan on the top of the risotto.
Nutrition
Calories: 135kcalCarbohydrates: 29.1gProtein: 3.9gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 11.7mgPotassium: 296.1mgFiber: 2.3gSugar: 3.9gVitamin A: 1105.9IUVitamin C: 28.6mgCalcium: 39.4mgIron: 2.3mg