Serves 4 | Preptime 10 minutes | Cook time 25 minutes
300g cooked beetroot
800ml vegetable stock, made with 1 stock cube (ensure gluten free)
Calorie controlled cooking spray
1 red onion, finely chopped
240g Arborio risotto rice
125g frozen peas
120g ®0% fat natural Greek yogurt
Zest of 1 lemon
1 Put half of the beetroot in a food processor with the stock and blitz, reserving the other half to garnish the risotto at the end.
2 Mist a large frying pan with cooking spray. Fry the onion for 5-6 minutes, or until soft. Add the risotto rice and continue to cook for another minute or so.
3 Stir in a ladleful of the beetroot stock mixture until absorbed. Repeat until nearly all the stock has been absorbed and the rice is tender. Stir in the frozen peas and reserved chopped beetroot, then season to taste. Add the final amount of stock and cook for another couple of minutes until the peas and beetroot are warmed through.
4 Mix together the yogurt and lemon zest. Serve the risotto with a spoonful of yogurt on top.
SmartPoints values per serving 7 | SmartPoints values per recipe 29
Recipe provided by Weight Watchers
Tagged in Recipe