6pp Weight Watcher Recipe: Tomato & Mozzarella Risotto

I've been in the kitchen again whipping up some tasty food. 

I feel like I've turned into Delia smith or something, except im not a good cook, i dont know why but i HAVE to follow a recipe to the exact measurements. It stresses  me out if it doesnt have amounts. (The cous cous recipe from last week had no measurements... AHHH!) I think i have measurement OCD. I dont know if there is such a thing, but if not, there is now!

I copied the recipe from the 'Your week' magazine from last year. I halved the recipe they had as i didn't want it for 6 people. This is marked at 6 pro points.

 You will need:

200g cherry tomatoes
Calorie controlled cooking spray (I used olive oil fry light)
425ml Vegetable stock
350g Jar of weight watchers mozzarella and rocket sauce
1 Onion
140g dried Arborio rice
65g low fat mozzarella (Drained and chopped)
Rocket to garnish. (Approx 30g)

Diced Onion, Chopped Mozzarella & Tomatoes. Yum!

First you need to heat the oven up to 180'c, put the tomatoes on a baking tray and spray with the cooking spray, roast them for 15mins.

In a pan bring the stock and weight watchers mozzarella and rocket sauce to a simmer and keep warm.
Then spray a pan with cooking spray and add the diced Onion, fry them for 5 mins then stir in the rice. This is where it gets  a bit tedious... Stir in a ladle full of the stock and simmer until the rice has almost absorbed all the liquid. Repeat this for about 20 mins until you have one Ladle of stock left. Make sure you keep stirring, you will have arms like Arnie by the end of it.

Lastly you need to add the final ladle of stock along with half the mozzarella and the tomatoes, stir it in until all the stock has absorbed. By this point it looks like this....

 Its ready, stop drooling, get those plates and dish it up. Put some Rocket on the top with some of the left over mozzarella and now you can eat!

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