Name: Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: serving
Cuisine: Ingredients
Ingredients: onion medium, peeled and chopped; olive oil or canola oil; celery stalks chopped; carrots peeled and sliced; water boiling; stock powder vegetable; arborio rice; white wine; peas frozen; cheese lower fat, grated; parmesan cheese; milk low fat; lemon juice; black pepper freshly ground

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Ingredients (14)

	onion — medium, peeled and chopped
	olive oil — or canola oil
	celery stalks — chopped
	carrots — peeled and sliced
	water — boiling
	stock powder — vegetable
	arborio rice
	white wine
	peas — frozen
	cheese — lower fat, grated
	parmesan cheese
	milk — low fat
	lemon juice
	black pepper — freshly ground

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Method:

Fry the onion in the oil in a large frying pan on medium heat. Add the celery and carrots, and fry for a further 3 – 5 minutes.

Pour the boiling water into another saucepan, add the stock powder and stir until dissolved. Keep warm on low heat.
Add the uncooked rice tot eh pan with the vegetables. Fry for 3 minutes.

Add the white wine and allow the rice to absorb it. Then add the warm prepared stock. Ensuring that the rice is covered by liquid. Simmer covered for about 25 minutes, stirring occasionally. Add boiling water if it becomes too dry. Bear in mind that that end product should be creamy.

Once the risotto is creamy, stir in the peas and grated cheeses, milk and lemon juice. Allow the cheese to melt. Add black pepper to taste.

Serve immediately, preferably with a salad

Non-vegetarian variation
Halve the lower far cheese and add one packet (250g) lower fat, lower salt bacon. Remove the fat, chop and fry in a non-stick frying pan sprayed with non-stick cooking spray. Add 15 ml raw honey and fry until crisp and brown. In addition, the stock powder should be reduced to 5 ml, to control the sodium (salt) content.