Risotto

Risotto

Here is a favourite receipt of mine for risotto, from week 3 of the ww booklets (the last ones I think) Hope you enjoy.

1 tsp olive oil
½ onion, chopped
1/3 cup arborio rice
2 cups boiling water
2 tsp chicken stock (I use 1 oxo chicken stock cube)
½ cup sliced mushrooms
½ small bunch asparagus, chopped and blanched
4 sun-dried tomatoes (not packed in oil) - refreshed in boiling water and sliced
1 average serve parmesan cheese, grated



Heat oil in a non-stick frypan and saute onion until soft. Stir through rice and cook for 1-2 minutes. Add chicken stock and sufficient boiling water to cover the rise. Simmer for 15-20 minutes, gradually adding extra water as liquid is absorbed. When the rice is tender but still firm to the bite stir through the sliced mushrooms until softened. Fold through the asparagus, sun-dried tomatoes and parmesan cheese until warmed. Serve.
Serves 1 @ 5 points