Risotto primavera

Serves 4 Prep 15 mins Cook 25 mins

3 litres vegetable stock

4 tbsp olive oil

2 onions, chopped

4 large carrots, diced

4 medium courgettes, diced

500g arborio rice bunch spring onions, thinly sliced 200g frozen peas

8 tbsp grated parmesan or

vegetarian alternative

1 Bring the stock to the boil, then turn down to a low simmer. Heat the oil in a medium saucepan. Add the onions, carrots and courgettes, season and fry for 3 mins.

Add the rice and cook, stirring, for a further 2 mins, then add a ladleful of stock. Repeat until stock is used up and the rice is al dente. 2 Add the spring onions and peas 5 mins before end. Reserve half the risotto. Serve the rest with the cheese sprinkled over.

PER SERVING 475 kcals, fat 16g, saturates 7g, carbs 62g, sugars 10g, fibre 6g, protein 20g, salt 1.6g