Prep : 30 mins
Cook : 30 mins
Total Time : 1 h 00 m
Servings : 4
Ingredients
Low calorie cooking spray
8 spring onions, finely sliced
2 garlic cloves, peeled and finely chopped
100g cherry tomatoes
1 carrot, peeled and finely diced
2 celery sticks, finely diced
100g green beans, trimmed and cut into 2cm lengths
350g dried risotto rice
1 tsp finely chopped fresh rosemary leaves
1.5 litres boiling hot vegetable stock
2 courgettes, finely diced
200g fresh or frozen peas
Salt and freshly ground black pepper
A small handful of fresh flat-leaf parsley, roughly chopped
Directions
- Spray a large saucepan with low calorie cooking spray and place over a medium heat.
- Cook the spring onions and garlic for 1-2 minutes and then add the tomatoes, carrots, celery and green beans and stir-fry for 2-3 minutes.
- Stir in the rice and rosemary leaves and stir-fry for 1-2 minutes. Pour in half of the stock and leave to cook on a medium heat for 10 minutes or until the liquid has evaporated, stirring occasionally.
- Add the rest of the stock and continue to cook for a further 5 minutes, stirring occasionally.
- Stir in the courgettes and peas and cook for another 5-6 minutes, stirring until the rice is just tender, but the mixture is still a bit saucy.
- Season well, stir in the parsley and serve immediately.