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Preparation time:
5 minutes
Cooking time:
40 minutes
Serves:
4
Calories:
340
(per serving)
Fat:
16
g (per serving)
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Ingredients
1 tbp olive oil
1 onion, chopped finely
500g/1 Ib courgettes, chopped
1 garlic clove, crushed
¼ tsp hot chilli powder
375g/12 oz easy-cook Italian risotto rice
100ml/4 fl oz dry white wine
500ml/17 fl oz hot vegetable stock
3 tbsp chopped fresh parsley
25g/1 oz parmesan cheese, grated
black pepper
Heat the oil in a large saucepan, add the onion and courgettes, and fry over a medium heat for 5-10 minutes or until soft, stirring occasionally.
Add the garlic and chilli powder and cook for a further 2 minutes.
Add the rice and stir for 2 minutes until it is coated with oil.
Add the wine and simmer, uncovered, until all the wine has been absorbed, stirring frequently.
Add a ladleful of hot stock and continue simmering until it has been absorbed, stirring frequently.
Continue adding the stock, simmering until it has been absorbed between each addition, until all the stock has been used and the rice is just tender. The whole process should take 20-25 minutes.
Season with pepper, stir in the parsley and parmesan, and serve.
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