FG 7 using 0 GC / CC 10
Spring vegetable risotto
Serves 4 : FG 7 / CC 10
- 125 g low fat mature cheddar spread
- 200 g risotto rice
- 200 g spears asparagus
- 160 g frozen peas
- 1 shallot- finely chopped
- 1 garlic clove- finely chopped
- 1 L vegetable stock
- 3 spring onions- finely chopped
- 20 g fresh chives- finely snipped
Spray bottom of large saucepan with oil. Add shallots and garlic and saute for 3-5 minutes until soft. Remove and set aside.
Stir in rice. Pour in half of stock and stir. Cook, stirring regularly until stock is absorbed. Pour in remaining stock.
Stir in cheese, asparagus, peas and spring onions. Cook for further 3-4 minutes until all is cooked through. Snip in chives and serve.