FG 14 using 0 GC / CC 14
Delicious and filling way to increase your veggie intake.
Servings 1 person
- 1 onion - chopped
- 1 tbsp chopped parsley
- 2 courgettes - diced
- 2 to matoes - chopped
- 85 g risotto rice
- 275 ml vegetable stock
- 2 tbsp grated Parmesan
Saute the onion in a pan until softened. Add a little water along with herbs, courgettes, tomatoes and rice.
Continually stir and add stock a little at a time.
Cook until all liquid is absorbed and rice is cooked.
Sprinkle over Parmesan and serve.