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Vegetable & Chicken Risotto
  • Serves 5
  • UNITS: 5 per serving
  • FAT POINTS: 0.75 per serving
  • CALORIES: 242 per serving
  • 8oz/224g chicken fillet, cut into strips - turkey can also be used
  • 2 peppers, any colour, chopped into chunks
  • 3 tablespoons fresh chopped basil
  • 2 medium carrots, chopped
  • Few sprays of Fry Light
  • 8oz/224g mushrooms, sliced
  • 2 courgettes, chopped
  • 5oz/140g frozen peas
  • 5oz/140g uncooked risotto rice
  • Half pint/300ml vegetable stock
  • freshly ground black pepper
  1. Put the chicken or turkey, peppers, basil and carots into a pan, cover with water and simmer until meat and veg are cooked (10-15 minutes). Drain off the liquid and set to one side.
  2. Spray a non-stick pan with fry Light and cook onions, mushrooms, courgettes and peas, stirring continuously. Reduce the heat, add the rice and stir to stop it sticking and ensure that all the rice is covered by the onion mixture.
  3. Add half of the stock and stir until absorbed. Add the remainign stock and simmer for 15 minutes
  4. Add the meat, peppers, basil and carrots and and season with black pepper. Please note that the risotto needs to absorb the stock, add boiling water if it is too sticky, but ensure that there isn't too much liquid.
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