Light and simply delicious. Also please refer to my blog for nutritional information and background of my recipe.
http://feelingfoodblog.blogspot.com/
Ingredients
- Risotto rice, 300g rinsed
- Hot chicken/ vegetable stock 1.2 litre
- Peas 50g
- Char grilled Artichokes, 50g roughly chopped
- Rocket salad 50g
- Parmesan 50g
- Lemon, 1 juiced and zested
Directions
- HEAT a non-stick pan over a medium heat.
- TOAST the rice, stirring non-stop for a minute.
- POUR in one ladle of stock and stir continuously until absorbed.
- REDUCE heat.
- REPEAT ladle by ladle, each time waiting for the stock to absorb.
- COOK and stir for roughly twenty minutes. Season generously with freshly ground pepper, before you
- POUR in peas, artichokes, rocket, cheese and lemon juice and continue cooking for a further 3-5 minutes, adding the last few ladles of stock.
- TASTE and adjust seasoning to suit your palette.
- SPRINKLE lemon zest on top and an extra grating of Parmesan for those that like it.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 340g | |
Recipe makes 4 servings | |
Calories 719 | |
Calories from Fat 448 | 62% |
Total Fat 49.73g | 62% |
Saturated Fat 15.36g | 61% |
Trans Fat 0.0g | |
Cholesterol 240mg | 80% |
Sodium 441mg | 18% |
Potassium 621mg | 18% |
Total Carbs 1.81g | 0% |
Dietary Fiber 0.5g | 2% |
Sugars 0.56g | 0% |
Protein 62.25g | 100% |
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