1.4ltr/21/2pts hot vegetable stock made with low salt stock cube*
30ml/2tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
450g/1lb carrots, washed and coarsely grated
350g/12oz arborio rice
zest and juice 1 lemon
a few springs of lemon thyme or 5ml1tsp dried
salt and freshly ground black pepper
50g/2oz freshly grated Parmesan cheese
* Kallo do a very low saltĀ  vegetable stock cube

Preparation time: 5 mins Cooking time: 20-25mins Serves 4
Per serving: 479 calories, 12.8g fat, 3.3g saturates, 0.59g salt
Counts as one of your 5-A-DAY

Carrot & Lemon Thyme Risotto


Place the stock in a small pan and keep on a low heat. Heat the oil in large heavy-based pan, add the onions and saute for 2-3mins to soften without colouring. Add the garlic and carrots and cook for a further 2 mins.


Add the rice and stir until the grains are coated. Add a ladleful or two of the stock to the pan, stir well then gently cook until the stock has been absorbed. Repeat until all the stock has been used and the rice is nearly tender – about 20 mins.


Remove from the heat, stir in the cheese and finally adjust the seasoning to taste. Serve sprinkled with a few more sprigs of thyme if liked.

This recipe is suitable for freezing. Spoon into freezer bags in useable quantities then freeze for up to 1 month. Thaw completely before reheating in the microwave until piping hot.