Fresh vegetable risotto
Average rating:
This risotto is a feast of fresh vegetables - and as it's cooked in the microwave, there's no excuse not to give it a whirl
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Cooking time: 10 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
Rizazz bismati rice - available from most big supermarkets - microwaves in just 2 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
Method
- Put the rice into a bowl with the yellow pepper and 4tbsp water. Microwave on high for 3 mins.
- Add the asparagus and peas, then microwave for a further 4 mins or until the vegetables are tender.
- Stir through the low-fat soft cheese and basil, season with salt and pepper and garnish with a few extra basil leaves.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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