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.
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