Serves: 2 45 minutes

Courgette risotto

FG 8 | CC 11

Calories: 280 kcal

85 g risotto rice

2 or 3 courgettes - diced

275 ml vegetable stock

100g spinach - chopped

2 tbsp grated Parmesan

1 medium onion - chopped

1 tbsp chopped parsley

1. In a pan of cold water, add the rice, bring to the boil then leave to simmer for about 10 minutes.
2. Saute the onion in a pan until softened.
3. Drain the rice and then add it to the pan.
4. Add 50ml of stock along with herbs and courgettes
5. Continually stir and add stock a little at a time.
6. Add the spinach, then repeat until all liquid is absorbed and rice is fully cooked.
7. Remove from the heat, add half the Parmesan and stir.
8. Sprinkle over Parmesan and serve.