Risotto with Courgette February 28, 2014 By @entwellbeing Risotto with Courgette Serves: 4 Time to make: 15 minutes (Preparation) + 30 minutes (Cooking) Ingredients 350g Risotto Rice 3 Tomatoes (ripe, roughly chopped) 1 Onion (finely chopped) 2 Garlic Cloves (finely chopped) 1½L Vegetable Stock 1 Teaspoon Rosemary (chopped) 3 Courgettes (finely diced) 140g Peas (fresh or frozen) Basil (lightly torn) 1 Tablespoon Olive Oil Nutrition (per serve) Energy: 1699kJ Calories: 406cal Protein: 14g Fat: 5g -saturated 1g Carbohydrates: 82g – sugars: 9g Dietary Fibre: 7g Sodium: 510mg Instructions In a large frying pan, heat oil and brown onions and garlic for 5 minutes until the onion has softened. Add the chopped tomatoes and cook for 3-4minutes until softened. Add rice, rosemary and half of the vegetable stock, and leave to cook for 10 minutes, stirring from time to time. Pour in the rest of the stock and cook for an additional 5 minutes. Stir in peas and courgettes and simmer for 5 minutes, until rice is tender. To serve, season with black pepper and basil.