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Saturday, 18 August 2012

Risotto at around 450 calories

Peas are in season - and these were fabulous, with a sweet crunch like no other. For the risotto we used 150g of arborio risotto rice because that's all  we had in the cupboard. The recipes we were looking at suggested using 200g of rice (for two servings). We actually felt quite full using the 150g - and obviously saved a few calories too.
Fry off one diced onion in a little oil, once translucent, add crushed garlic and the raw rice. We added a little white wine (because we wanted to) and cooked until the rice starts to go translucent (about 5 mins). Then we added the vegetable stock a little at a time, watching as the rice soaks it up. Keep adding the stock/water - it took us about 25 minutes. In the end, the stock we used came to around 4 times the weight of the rice. We added the fresh peas after 20 minutes as they take longer to cook than frozen peas. At the end we added a good spoonful of grated parmesan and 30g of mascarpone (to make it creamier). If you don't have mascarpone, don't worry, as it's not necessary. But... it's Saturday, and we like a bit of what we fancy.
We added a few more shavings of parmesan and our delicious risotto came to around 450 calories.
If you would like to know more about our 'intermittent eating plan' see OUR IDEA.
Read more about how we began this successful weight loss journey - Our Experiment

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