Spring vegetable risotto | Recipes | WW New Zealand
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Spring vegetable risotto & see the Points value of this great recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.weightwatchers.com.
Ingredients
- Vegetable stock cube
- 1 individual, gluten-free variety, to make 3 cups (750ml) stock
- Dry-style white wine
- ¼ cup(s), (60ml)
- Olive oil
- 1 tbs
- Brown onion
- 1 medium, finely chopped
- Garlic
- 2 clove(s), crushed
- Arborio rice
- 1 cup(s), (200g)
- Asparagus
- 2 bunch(es), cut into 2cm lengths
- Frozen green peas
- 1 cup(s), (120g), thawed
- Frozen broad beans
- 1 cup(s), (150g). thawed, skins removed
- Fresh lemon rind
- 1 tsp, finely grated
- Grated parmesan cheese
- ½ cup(s), (40g)
- Lemon(s)
- 1 medium, cut into quarters
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