risotto

Easy Risotto

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Serves: 1

Syns: 1 syn plus healthy extra A choice

Time Taken: 30 minutes

Difficulty: Easy

Ingredients

  • 100g risotto rice
  • 350-400ml hot stock
  • 1 onion, finely chopped
  • 1 tsp Very Lazy chopped chilli
  • Handful of frozen peas
  • 2 Najma Foods Turkey rashers
  • 30g Primula cheese with Jalapenos

 

Risotto Ingredients

Risotto Ingredients

Method

Fry the chopped onion in a pan with low calorie cooking spray oil till it softens. Add the chilli and mix.

Add the risotto rice and the stock, a few tablespoons at a time, whilst stirring the whole time. If the rice is not cooked after you’ve used all the stock, add a little more stock till it is cooked. It should take around 30 minutes to cook the rice.

Add a handful of frozen peas towards the last few minutes of cooking the rice and mix in the cheese.

Fry the turkey rasher separately and add to the risotto once it is ready. Each turkey rasher is 0.5 syn, you can use more if you wish just remember to count the syns accordingly.

Easy Risotto

Easy Risotto

 

Vegetable Risotto

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You can add anything to the risotto, meat, fish or other veggies of your choice. I kept it really simple by using what I had in the house. Adding the dairylea cheese triangle at the end gives this risotto a lovely creamy texture. One triangle is 1.5 syns only or you can use it as part of your healthy extra A choice (5 triangles) making this dish completely Free!

Serves: 2

Syns: FREE

Time Taken: 30-45 minutes

Difficulty: Easy

Vegetable Risotto

Vegetable Risotto

Ingredients

  • 125g risotto rice
  • 500ml chicken stock, use more if needed
  • 1 tsp dried mixed herbs
  • 1 shallot, finely chopped
  • 1 celery, finely chopped
  • 1 red chilli, chopped
  • Handful of frozen peas
  • Tinned sweet corn
  • Artichoke hearts
  • 2 dairylea blue cheese triangles (optional)

Method

Spray a pan with fry light and fry the shallot, celery, chilli and rice for 5 minutes.

Mix the dried herbs into the stock. Add the stock, a little at a time, to the rice whilst mixing it throughout.

Keep mixing the rice until all the stock has been used. If the rice still feels too Al dente, add more stock if needed.

Add the veggies and cook for a further 5 minutes, mixing all the time.

Add the cheese triangles, if using, and stir till melted into the rice. Serve the risotto immediately.