 Preparation Time |
5mins
|
 Cooking Time |
25mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
low cal spray oil
240g uncooked Risotto rice
200ml White wine
1ltr vegetable stock
3 Grated courgettes
4 Plum tomatoes
(optional) Fresh rosemary
120g Parmesan Cheese
Sat and pepper
1. Spray oil in a large pan. Add the tomatoes and
cook for 3-4 minutes until softened, then add the
rice, white wine and rosemary and cook for
about 4 minutes.
2. Start to cook the risotto by adding one ladle
of vegetable stock at a time, stirring contiuously.
3. It’s worth keeping your eye on it all the time!
Continue to cook for 15 minutes.
4. After 15 minutes, add the grated courgette
and mix well. Cook for 3-5 minutes- – a risotto
usually takes 18-20 minutes to cook perfectly.
5. Take off the heat and add the parmesan and fresh
rosemary and serve warm.
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