This is not exactly risotto, but its super tasty and you could add or remove ingredients to suit, I believe all types of rice are free on a green day.
Creamy Lemon Rice
Serves: 2-4
Ingredients
· Fry light spray oil
· 4 cloves crushed garlic
· 1 medium white onion, finely chopped
· 1 cup tinned baby carrots halved
· 900ml stock (vecon/chicken bovril)
· Juice of 2 lemons
· 1 cup paella rice
· 2 medium courgettes, diced
· 2 cups chestnut mushrooms, sliced
· 1 tsp ground ginger
· 1 tsp ground coriander
· 2 tbsp fresh coriander
· 1 red chilli, finely chopped
· 150ml very low fat creme fraiche
· Seasoning & optional hot sauce to taste
Preparation
Heat the stock in a saucepan with lemon juice until simmering.
At the same time, using fry light sauté the onion, mushrooms, courgettes and garlic until the onion is tender and translucent.
Add the ginger, chilli & ground coriander and pour the rice into the pan, then sauté for about 3 minutes
Add the simmering vegetable broth and carrots then cook over medium heat for 20 minutes or until the rice tender and almost all the liquid has been absorbed.
Stir in the creme fraiche, taste and season with salt, pepper and hot sauce then continue cooking gently until for a few mins till thick and creamy.
Serve garnished with fresh coriander
Top with cooked quorn fajita strips if desired