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Risotto Primavera

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“Try this low-fat supper for two when you're in the mood for Italian food.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the stock to a boil in a pan, then turn down to a low simmer.
  2. Heat 1 tbsp olive oil in a wide, shallow pan, add the onion, carrot and zucchini and season with salt, pepper and the herbs.
  3. Cook for 3 minutes, then add the arborio rice and cook for another couple of minutes.
  4. Add a ladleful of stock and stir until almost absorbed.
  5. Continue until you have used nearly all the stock and the rice is tender with a bite.
  6. About 5 minutes before finishing, add the peas, scallions and parmesan to the pan and mix together.
  7. Serve with extra parmesan if liked.

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