My wedding weight loss dairy – My goals

So, after much researching on the internet, and leafing through numerous copies of the latest WeightWatchers, Rosemary Conley and Top Sante magazines, I’ve found my favourite low calorie recipe and want to try it out myself this week.

I’ve also learned it’s good to set yourself mini goals every week, so my goals this week are: to eat more fruit and vegetables, to sip more water at work, to try out this recipe and to exercise for 30 minutes at least 3 times this week. I think I’ll try incorporate my exercise around the beautiful weather we are having at the moment, and on top of that I’ll try and do some more Wii Fit! But first, my new recipe:

Asparagus Risotto

I love Risottos; they’re so creamy and soak up all of the flavours of whatever you add to them. This recipe sounds great, but the good thing with risottos is that you can add absolutely anything you want to them. Any leftover veggies or meat can be added to the risotto rice so you can adapt the flavours to suit your taste.

Ingredients

1/2 tsp table salt, for cooking water

1 pound(s) asparagus, trimmed and cut into bite-size pieces   (spinach is a good alternative) 1/2 tbsp unsalted butter

3 small shallot(s), minced

1 cup(s) uncooked arborio rice

1 tbsp fresh lemon juice or white wine

4 cup(s) canned chicken broth

1/3 cup(s) grated parmesan cheese

1/8 tsp table salt

1/8 tsp black pepper

Instructions

Fill a large pot with water and bring to the boil. Fill a large bowl with ice water. Place the asparagus into the pot of boiling water, and blanch for 2 minutes. Quickly remove the asparagus from the pot and place into the bowl of iced water. Set aside.

Drizzle a small amount of cooking oil into another pot and place over a medium heat. Melt the butter, and add the shallots. Cook for 5-7 minutes, until they become see-through. Add the risotto rice and lemon juice and cook for 2 minutes. Stir continuously and coat the rice with the mixture.  Be careful that the rice doesn’t stick to the pot!

Meanwhile, in another pan, bring the chicken broth to the boil and lower the heat to a simmer to keep it warm. 

Add half a cup of chicken broth to the rice at a time. Stir until it has fully absorbed before adding more. Keep adding half a cup at a time until you have used all the broth.

After 20 minutes, the rice will become creamy, slightly chewy but not mushy. Remove the pot from the heat and add the cheese, asparagus, salt and pepper.

Bon appetite!

Kelly x