Serves: 2
Takes: 30 minutes
Ingredients
¾ cup of risotto rice
2 tbsp butter
120ml white wine
2tsp garlic puree
½tsp dried dill
1tsp dried mint
1 lemon, zest and juice
½ cup frozen peas
1 courgette, grated
125g asparagus, chopped into inch long pieces
1 yellow pepper, finely diced
1 veg stock cube
2 tbsp cream cheese
Method
Melt the butter in a large non stick frying pan.
Add the garlic and the vegetables, stirring over a medium heat until starting to soften.
Add the stock cube, lemon zest and herbs and stir. Add the wine.
Add the rice and approximately half a litre of water. Bring to the boil, reduce the heat, cover and simmer for around 15 minutes. Stir throughout and add more water once it is starting to look too sticky. Continue until the rice is fully cooked.
Stir through the lemon juice and cream cheese and serve.