Risotto is a dish I love to make. It feels luxuriously creamy, but depending on what you put in it and how you cook it it doesn’t have to be ridiculously fattening.
This version comes in at under 550 calories (524 according to My FitnessPal) and 14g fat, so can easily be fitted into a diet plan. Vegetarians can replace the chicken with quorn or mushrooms, and the chicken stock with vegetable stock
Ingredients (Serves 2)
2 chicken breasts, grilled and diced
1/2 an onion
1 garlic clove
100g Arborio Rice
Chicken Stock Cube made up with 1 pint water
1 lemon, juice and zest
Approx 80g Rocket
50g Fat Free Greek Yoghurt
150 ml Dry White Wine
1 tbsp Olive Oil
Heat the olive oil in a large saucepan and fry the onions and garlic until transparent.
Add the rice and stir until full coated in the olive oil. Add the white wine and stir until the rice has absorbed it all.
Continue stirring over a medium heat, add the chicken stock a ladleful at a time and stirring until it has absorbed. The stirring helps break down the starches in the rice and make the risotto creamier.
When the rice is cooked (should take around 15 minutes) stir through the lemon juice and zest, and half the rocket until it wilts, then stir through the Greek Yoghurt and Chicken.