1 tbsp of olive oil
2 garlic cloves, crushed
1 brown onion, diced
1 cup of fresh parsley, chopped
1 zucchini, sliced
2 cups of asparagus, chopped
2 cups of green beans, sliced
1 cup water
2 tsp of stock powder
2 cups of arborio rice
2 cups of fresh peas, washed
¼ cup of ricotta cheese (reduced fat)
ground black pepper
1. Heat the oil, garlic, onion and parsley in a frying pan over a medium heat. After 2-3 minutes, add the zucchini, asparagus and green beans cooking for a further 3-4 minutes.
2. Meanwhile, in a saucepan heat the water and dissolve the stock. Bring to the boil then reduce to a simmer,
3. Add the rice to the vegetables and stir continuously ensuring that rice does not stick to the bottom. After 2-3 minutes, gradually add the stock to the pan stirring well. Only add small amounts of water at a time. Once the rice has absorbed the water, add more and continue to stir. Once half the stock has been used, add the peas and continue to slowly add water until rice is cooked.
4. Once rice is cooked and vegetables are tender, turn off the heat and add the ricotta. Stir well and season with pepper then serve.