- May 2012
- for 4 people
- Takes 10 min to make, 50 min to cook
This creamy north Italian risotto is usually a no-go for dieters, but our slimmed-down version has all the same tasty flavours without the sinful calories or fat content
- 8.9g (2.8g saturated)
- 52.2g (1.7g sugar)
- 1.2 litres good-quality, light vegetable stock, hot
- 2 good pinches of saffron
- 1 tbsp rapeseed oil
- 10g butter
- 1 onion, finely chopped
- 250g risotto rice
- 25ml dry white wine
- 1-2 fresh lemon thyme sprigs, leaves picked, plus extra to serve
- Grated zest and juice of ½ lemon
- 1 tbsp low-fat cream cheese (we like Philadelphia)
- 10g parmesan, very finely grated
- Bring the stock up to a gentle simmer in a pan. Transfer 3 tbsp stock into a small bowl, add the saffron, then set aside for 5 minutes.
- In a large frying pan, gently heat the oil and butter over a medium heat, then add the onion with a pinch of salt. Fry gently for 8-10 minutes until soft. Add the rice and stir for about 5 minutes until translucent, then pour in the wine. When the wine has been absorbed by the rice, stir through the saffron-infused stock.
- Start adding the hot stock, a ladleful at a time, stirring between each addition and making sure that most of the stock has been absorbed by the rice before adding the next ladleful. While adding the stock, continue to stir and scrape the bottom of the pan, mixing well to allow the rice to release its starch and create a thick, creamy risotto (about 20-25 minutes). The risotto is ready when the rice is soft but still slightly al dente (firm to the bite).
- Take off the heat and stir through the lemon thyme, lemon zest and juice, cream cheese and parmesan. Taste and season, then divide among 4 bowls. Serve scattered with the extra thyme.
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