COURGETTE & LEMON RISOTTO

Got a bag of risotto rice in the cupboard gathering dust? This zesty risotto is full of flavour and colourful ingredients. And while you may not be able to pack your bags just yet, this dish is sure to give you those holiday vibes

SERVES 4 READY IN 40 MINUTES

● Low-calorie cooking spray ● 500g green or yellow courgettes, diced or sliced

● 1 onion, finely chopped

● 2 garlic cloves, finely chopped ● 1.2 litres vegetable stock ● 300g dried risotto rice

● 4 level tbsp grated fresh

Parmesan, or vegetarian alternative

● Zest and juice of ½ unwaxed lemon

● Fresh basil leaves, to serve ● Mixed-leaf salad, to serve 1 Spray a frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the courgette for 4-5 minutes, then transfer to a plate and set aside. Spray the pan with a little more low-calorie cooking spray and fry the onion and garlic until soft but not coloured. 2

Pour the stock into a saucepan and keep warm over a low heat. Add the rice to the frying pan and stir well. Add the stock, a ladleful at a time, stirring continuously until absorbed before adding another ladleful (this should take about 20-25 minutes). Add the lemon zest and courgettes halfway through the cooking time. 3 When the risotto is ready, remove from the heat, add a twist of black pepper and stir through the lemon juice. Divide between 4 plates and sprinkle 1 level tbsp Parmesan over each. Scatter over the basil leaves and serve with the mixed-leaf salad.