This vegan Roast Pumpkin, Mushroom & Sage Risotto makes a comforting and delicious meal that comes together in less than 30 minutes. Risotto used to be a dish I would put off making, or save for restaurants, due to the fiddly requirement to watch it like a hawk and add stock every few minutes for what seemed like forever. NOT ANY MORE! I discovered that you only need to do this step in the beginning, and then you can just chuck in the rest of the stock and just simmer it unti

This low fat Lemon Risotto just has to be a perfect Spring dinner. Using a selection of seasonal ingredients like Asparagus and Leek. I used brown rice to increase the wholegrain goodness, and to make it Lower GI, and I also used no oil to keep it low fat. Sautéing in vegetable stock is my secret to keeping recipes low fat. So why Asparagus? - Asparagus is low in kilojoules, without fat or cholesterol. It's also a source of fibre, which is great for digestive health. - Aspara