This risotto is a feast of fresh vegetables, and as it's cooked in the microwave, you've got no excuse not to give it a whirl.
Serves: 4 (cost, £1.79 per serving)
Takes: 10 mins
2 x 250g pkts quick-cook rice
1 yellow pepper, deseeded and
roughly chopped
250g pkt fine asparagus spears, chopped
115g/4oz frozen peas
150g/5½oz low-fat soft cheese
2tbsp chopped basil leaves, plus a few extra leaves to garnish
1. Put the rice into a bowl with the yellow pepper and 4tbsp water. Microwave on high for 3 mins.
2. Add the asparagus and peas, then microwave for a further 4 mins or until the vegetables are tender.
3. Stir through the low-fat soft cheese and basil, season with salt and pepper and garnish with a few extra basil leaves.
Top tip: Rizazz basmati rice microwaves in 2 mins - £1.28 for 250g, from supermarkets.
Per serving: 490 calories; 10g fat
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