By Pre-Op Gallstone Grub
Red Pepper & Courgette Risotto (3.5g fat)
5 steps
Prep:5minCook:20min
Deliciously smooth & silky vegetable risotto, bursting with flavoyr. Perfect lunch on a cold Winter day! This recipe makes 3 lunch bowls, but alternatively you can divide it into 2 dinner portions (adjust your fat count accordingly).
Updated at: Thu, 17 Aug 2023 00:13:09 GMT
Nutrition balance score
Good
Glycemic Index
62
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories177.2 kcal (9%)
Total Fat4 g (6%)
Carbs31.5 g (12%)
Sugars3.3 g (4%)
Protein4.1 g (8%)
Sodium291.9 mg (15%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Heat the oil in a wok or pan, and add the rice. Stir for approx. 2 minutes.
Step 2
Chop the courgette into cubes (about the size of a dice) and add to the wok/pan.
Step 3
De-seed and chop the pepper into cubes, and finely chop the fresh basil. Add both to wok/pan.
Step 4
Dissolve the stock cube in 1 pint of boiling water, and pour over the rice and veg. Stir in and leave to simmer (stirring occasionally) on a med-high heat for about 20 minutes or until most of the liquid has been absorbed by the rice.
Step 5
Spoon evenly into 3 bowls, and sprinkle with the pine-nuts and parmesan. Serve immediately.
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