Quick vegetable risotto slimming world

Add a splash of water if anything seems to be sticking.

Add the stock and bring to a simmer, cover with a lid and leave for a few minutes. Meanwhile wash the rice in warm water to remove all of the starch. Add the rice to the pan, mix well and cover with a lid. Allow to simmer on a medium heat for around 1 hour or until the liquid has reduced and the rice is cooked.

{dialog-heading}

Remove the lid half way through. If after 1 hour the liquid has not reduced, turn up the heat and allow the mixture to boil gently, stirring constantly until all liquid has disappeared and you are left with a delicious Risotto. Leave a Reply Cancel reply. Subscribe To FatGirlSkinny! Don't miss out on any FatGirlSkinny news, reviews and recipes!

Enter your email address below to receive notifications of new posts.

Prep Time: 0 hours 30 mins. Cook Time: 1 hour 0 mins. Total Time: 1 hour 30 mins. A few fresh thyme sprigs. Low-calorie cooking spray. Fresh dill sprigs, to serve. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Put the beetroot, onion and thyme in a non-stick roasting tin.

Spray with low-calorie cooking spray, toss well and roast for 30 minutes. Give the garlic cloves a bash with a rolling pin or the butt of a knife and throw them in too.

• lose weight hypnosis app!
• what is the best fat burner cream!
• Slimming World risotto with roasted beetroot?
• weight lose 12 year old!

Cook for another 30 minutes or until the beetroot is tender. Discard the thyme and squeeze the garlic flesh from the papery skins into a food processor.

Add two-thirds of the beetroot, whizz to a thick, smooth-ish puree and season to taste. Keep the remaining beetroot wedges warm.

Place a large, deep non-stick frying pan over a low heat. Add the rice and half the stock and simmer for 15 minutes, stirring frequently until the stock has all been absorbed add a little more stock if necessary.

Add the beetroot puree, roasted onion and remaining stock to the rice and simmer gently for 5 minutes or until nearly all the stock has been absorbed and the rice is tender. Season to taste and divide between bowls. Add dollops of quark and top with the dill sprigs and beetroot wedges. Grind over some black pepper to serve. Emma Nolan Emma Nolan is a Digital Writer at Prima covering everything from fashion and beauty, to food and drink and entertainment and television.