VEGETABLE RISOTTO

 

VEGETABLE RISOTTO

Serves 4

1.5 Syns per serving

250g risotto rice
4 rashers of smoked bacon, all visible fat removed and chopped
450ml hot vegetable stock
4 shallots, sliced
4 cloves of garlic, crushed
1 tbsp. olive oil - 6 Syns. You definitely need to use this instead of Frylight for this recipe.
Small can of sweet-corn
100g mushrooms, sliced
1 red pepper, deseeded and chopped
1 courgette, thinly sliced

Heat the olive oil in a large pan and sauté the shallots, bacon pieces and garlic until the shallots begin to soften.
Add in the risotto rice, courgette, and half the hot vegetable stock. Cook for 5 minutes.
Add in the corn and half of the remaining stock.
Cook for 5 more minutes.
Add the mushrooms, the remainder of the stock and seasoning to taste.
Cook until all the liquid has been absorbed.

This risotto is delicious served with rocket leaves and sprinkled with a HEX of grated Parmesan and black pepper.
Once asparagus comes into season, which should be any time soon, I like to sometimes add about 85g asparagus tips during the final five minutes of cooking.