Duckey’s Healthy Quickie Meal... Baked courgette risotto

Baked courgette risotto

• Heat the oven to 180C
  
• Heat an ovenproof dish sprayed with 1 calorie oil spray and fry 1 chopped onion and 1 crushed garlic clove for 5 minutes
  
• Stir in 500g sliced courgettes and 500g Arborio (risotto) rice and cook for a couple of minutes
  
• Add 1.2 litres of hot vegetable stock
  
• Then the juice of 2 lemons and 100g grated cheese
  
• Cover with a lid and bake for 30 minutes
  
  Serve sprinkled with basil.
  
  For dessert...
  
  Bananas and low fat yogurt.