Saturday, 17 May 2008

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.

1 comment:

Cat cooks said...

This looks yum! I've never tried oven baked resotto but I think I will.