Risotto Primavera

Try this low-fat supper for two when you're in the mood for Italian food.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2 1⁄2 cups  vegetable stock
• 1  tablespoon olive oil
• 1  teaspoon  herbes de provence
• 1  onion, diced
• 1  carrot, peeled and diced
• 2  zucchini, diced
• 5 1⁄2 ounces arborio rice
• 2  ounces  frozen peas
• 4  scallions, chopped
• 2  ounces parmesan cheese, very finely grated

Directions

1. Bring the stock to a boil in a pan, then turn down to a low simmer.
2. Heat 1 tbsp olive oil in a wide, shallow pan, add the onion, carrot and zucchini and season with salt, pepper and the herbs.
3. Cook for 3 minutes, then add the arborio rice and cook for another couple of minutes.
4. Add a ladleful of stock and stir until almost absorbed.
5. Continue until you have used nearly all the stock and the rice is tender with a bite.
6. About 5 minutes before finishing, add the peas, scallions and parmesan to the pan and mix together.
7. Serve with extra parmesan if liked.