SW recipe: Courgette and tomato risotto

Syn-free

Ingredients:

1 medium red onion, finely chopped
1 tsp dried chilli flakes
200g baby or small courgettes, sliced
300g dried risotto rice
1 litre boiling vegetable stock
200g cherry tomatoes, quartered
grated zest of 1/2 lemon
100g frozen spinach, thawed
fresh basil leaves

Method:

Place a deep non-stick casserole pan over a low heat. Add the onion, chilli flakes and 2 tbsp water, cover and cook for 4-5 minutes or until soft.

Increase the heat to medium, add the courgettes and cook for 5 minutes, stirring. Stir in the rice and a good splash of hot stock, bring to a simmer and stir until all the stock has been absorbed before adding another good splash of stock. Continue like this for about 25 minutes, stirring frequently. You might not need to use all of the stock.
About 5 minutes the end of the cooking time, stir in the cherry tomatoes, lemon zest and spinach and cook until the rice is creamy and tender but still has a little bite.

Season to taste, scatter over the basil leaves and serve hot.

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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