Spicy asparagus and tomato risotto

Serves 4

Per serving 239 calories 1.6g fat
prep time 5 mins
cook time 30 mins

Ingredients:

1 medium onion, finely chopped
2 garlic cloves, crushed
225g (8oz) Arborio risotto rice (dry weight)
1 small red chilli, sliced
2.2 litres (1 pint) vegetable stock
225g (8oz) tomato passata
225g (8oz) baby asparagus, trimmed
salt and freshly ground black pepper
Parmesan cheese to garnish

Method

Preheat a large non-stick frying pan or wok. Add the onion and garlic and dry-fry until soft.
Add the rice and chilli and gradually stir in the vegetable stock a little at a time. Each time the stock is absorbed, stir in a little more. Repeat until all the stock has been absorbed.
Stir in the tomato passata, add the asparagus and continue to cook until the asparagus is tender. Season to taste with salt and black pepper.
Transfer to serving plates and garnish with a little Parmesan cheese.

Chef's tip For a creamy risotto, just before serving, stir in 2 tbsps of virtually fat-free fromage frais