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Photo of Courgette & lemon risotto by WW

Courgette & lemon risotto

10
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
An easy risotto that’s bursting with summery flavours

Ingredients

Calorie controlled cooking spray

4 spray(s)

Vegetarian parmesan style hard cheese

2 tablespoon(s), grated

Onion

½ large, finely chopped

Garlic

1 clove(s), crushed

Arborio rice, dry

250 g

Vegetable stock cube

2 cube(s), made with 800ml hot water

Lemon

1 medium, sliced into wedges to serve

Lemon Juice, Fresh

15 ml

Lemon

½ zest(s) of 1

Courgette

3 medium, trimmed and finely chopped

Peas, fresh or frozen

100 g

Parsley, fresh

2 tablespoon(s), to serve

Instructions

  1. Mist a pan with cooking spray and cook the onion for 5 minutes until softened. Add the garlic and cook for 1 minute, then add the rice and cook for another minute, stirring. Stir in 800ml stock, then cover and simmer for 12-15 minutes until almost all of the liquid has been absorbed.
  2. Add the cheese, lemon zest and juice, courgettes and peas to the pan and stir well. Season and cook, uncovered, for 5 minutes until the rice and veg are tender.
  3. Scatter over the parsley and serve with the lemon wedges on the side.

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