This rice based dish is delicious and a great way to squeeze some more vegetables into your day
4 People
10 minutes
30 minutes
Equipment
- Sharp knife
- Chopping board
- Large frying pan
- Measuring jug
- Spoon for stirring
Ingredients
- 15ml olive oil
- 310g Arborio / risotto rice
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped or pressed
- 1100ml vegetable stock
- 200g button mushrooms, halved
- 1 courgette, sliced and halves the slices
- 15g vegetarian parmesan-style cheese, grated
- Black pepper
Simple steps
- Wash and prepare the vegetables
- Heat the oil in the frying pan, add the onion and garlic and cook gently
- Add the mushrooms and courgettes and cook gently for a further 3-4 minutes
- Add the rice and cook until the rice becomes more see-through in appearance
- Make up the stock in the measuring jug
- Add about 250ml of stock to the pan and stir while bringing to the boil
- Bring the pan down to a simmer and slowly add more stock, while stirring until the rice is cooked
- Add the parmesan and black pepper, stir well and serve
Nutrition
Calories: 377
Protein: 10.1g
Fat: 5.3g
Saturated fat: 1.2g
Carbohydrates: 72.3g
Sugars: 4.6g
Salt: 175mg
Dietary fibre: 5.1g
Allergen information
Milk
Vegetable stock cubes – check label as allergens vary
