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Risotto, is… well a brilliant meal. It is so incredibly versatile, you can use pretty much anything in it, a great left overs meal!… And you can do extremely complicated slow cooked extravagant ones, but in everyday life, who has the time? Or the effort, to do that!? Definitely not me!

So, this is my simple, quick and easy low calorie risotto recipe for everyday life

This is a simple vegetable one- 4 of your 5 a day! BOOM. 368 Calories…. DOUBLE BOOM. But you can swap the veg out that you don’t like/have, and add others depending on taste. You can obviously also add meat! But needless to say,  if you’re calorie counting, don’t forget that adding meat, and using some different veg, will change the calorie content considerably!

Serves 1, so up the quantities depending on how many people!

Prep time: 2 mins. Cooking time: 30 mins.

Ingredients:

75 g Risotto rice,

1/2 Small red Onion (approx 40 g) finely chopped,

60 g Courgette, cubed,

1 Clove Garlic, finely chopped,

65 g Mushrooms, (I love my mushrooms chunky, so quartered is my preference, but whatever you like!),

30 g Green Pepper, (I like chunky again! So, whatever…)

75 g Frozen Peas,

1 Chicken or Veg stock cube in 500 mls boiling water (or any other low cal/low fat stock you like!)

Low calorie cooking spray (you can use a dash of olive/sunflower oil, or a dab of butter, but again…. the cooking spray is the lowest calorie option…)

Grated Parmesan cheese.

 

Heat the pan on a medium heat, with a few sprays of cooking spray, cook down the onions and garlic for a few minutes then add the courgettes to soften. Add the risotto rice and stir well to get the flavour into the rice! Pour in a quarter of the stock and the mushrooms, and peppers, stir well, and leave with the lid on to soak up the stock, stirring often! When the rice has soaked up that stock, add more, and continue to cook…..add more, cook…. until you have used all the stock up. When adding the final quarter of the stock, put the peas in too. Lid on, cook until all soaked up and smelling lush. Probably takes about 20- 30 minutes to cook, if you put the heat up high and cook it quicker than that, chances are, you’ll a) burn the bottom of the pan, and b) the rice wont cook properly. Be patient! It’s worth it. Check the rice is cooked and season to taste. Because I find that stock tends to be relatively salty I don’t use salt, but I am a pepper fan, so pepper it up good and proper. But its down to your taste! Serve up and grate a little Parmesan cheese over the top. About a teaspoon worth! Risotto gets mega hot, so don’t gollop it too quick, you WILL burn yourself.

 

 

Nutritonal info: 

Cals: 368, Fat: 1.3 g, Protein: 13.1 g, Carbs: 78.5 g. 

 

 

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That’s it. Simple as. Enjoy!

K.

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