I love risotto but can’t be bothered to stir and wait, stir and wait, so I decided to create a short-cut recipe with some leftover boiled rice I had in the fridge.
Raiding the veg box, I found some courgettes, peppers, spring onions, tomatoes and coriander leaves. I’m using semi-skimmed milk and low fat soft cheese in place of cream and Parmesan.
Time to sir-fry the veg – I think I’ll add some cashew nuts for crunch and protein.
As for the rice, I stir-fried it in a little olive oil and garlic and threw in a couple of dollops of soft cheese and some milk.
Time to mix it all together and smother it in more milk, cover and simmer till creamy…smelling good!
Voila!
