Red Pepper & Courgette Risotto (3.5g fat)

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).

Good

% Daily Values based on a 2,000 calorie diet

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.