Recipe sharing :D
I made this for my tea on Friday night ♥ It's a very low fat recipe.
It is delicious :) I even took a pic:
Beetroot Risotto
Ingredients
I large onion, finely chopped
2 cloves of garlic, finely chopped
Fry Light
3 cooked beetroots, NOT pickled
9oz/225g arborio rice
1 pint of stock made with chicken bovril ( have another half pint ready incase you need it, I did)
Salt and pepper
Method
Place the chopped onion and garlic in a pan lightly sprayed with Fry Light, and fry for 2 to 3 minutes.
Cut the beetroot into small cubes and add them to the pan.
Add the rice and a little more Fry Light and cook for about a minute, until the rice is transparent.
Add the stock a cupful of the time until the rice soaks up the stock. Cook over a gentle heat, stirring all the time. Taste the rice to make sure it is cooked through and add salt and pepper to taste. This should take about 30 minutes.
When the rice is creamy and the stock is absorbed serve.
This can be topped with parmesan cheese ( as an A option) or very low fat natural yoghurt and chives (see photo om nomnomnom)
The recipe says you can add chicken but I added some lean bacon, which was yummy.
I made spicy salmon fishcakes today so I must share that recipe in the next few days. (Also a very low fat recipe).
It is delicious :) I even took a pic:
Beetroot Risotto
Ingredients
I large onion, finely chopped
2 cloves of garlic, finely chopped
Fry Light
3 cooked beetroots, NOT pickled
9oz/225g arborio rice
1 pint of stock made with chicken bovril ( have another half pint ready incase you need it, I did)
Salt and pepper
Method
Place the chopped onion and garlic in a pan lightly sprayed with Fry Light, and fry for 2 to 3 minutes.
Cut the beetroot into small cubes and add them to the pan.
Add the rice and a little more Fry Light and cook for about a minute, until the rice is transparent.
Add the stock a cupful of the time until the rice soaks up the stock. Cook over a gentle heat, stirring all the time. Taste the rice to make sure it is cooked through and add salt and pepper to taste. This should take about 30 minutes.
When the rice is creamy and the stock is absorbed serve.
This can be topped with parmesan cheese ( as an A option) or very low fat natural yoghurt and chives (see photo om nomnomnom)
The recipe says you can add chicken but I added some lean bacon, which was yummy.
I made spicy salmon fishcakes today so I must share that recipe in the next few days. (Also a very low fat recipe).