Tuesday, February 12, 2008

Asian Oven Risotto

Ingredients - serves 4 - 3.5 points per serve

  • 3 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp barbeque sauce
  • 10g Flora Ultra Light Butter
  • 2 tbsp honey
  • ½ teaspoon crushed garlic
  • 200g arborio rice
  • 1 red capsicum, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 2 cups of chopped mushrooms
  • 2 cups boiling water
  • 1 stock cube

  • Combine all ingredients into a large ovenproof casserole dish. Cover dish tightly with lid.

  • Bake in a hot oven, 200°C, for 35 minutes or until rice is tender and has absorbed most of the liquid.

  • Serve and Enjoy!

  • Rice should be tender and the risotto should be slightly saucy.

  • You can also add onion for extra flavour however I would fry it first until tender and then add to the other ingredients in step 1.

  • Feel free to add any other point free vegetables you desire! such as chopped snow peas, beans etc!


cstar said...

Have to say this is just YUMMY! Was a perfect cold night in Canberra dinner the other night, and my mum, a coeliac also loved it!
Love your recipes, keep me sane during tricky weight watcher weeks!
Thank you

Anonymous said...

Making this for the second time tonight. Full of flavour!! Takes me heaps longer to cook than 35 mins. And this time I'm halving the soy.:) yummo!!!