Risotto can be really rich and heavy. It’s is not so difficult to make a lighter version if you use less butter, less cheese and more vegetables.
Heat 350 ml of water. Add some ready made vegetable stock powder. Heat 1 teaspoon of butter and the same amount of olive oil. Chop and fry 1 fresh onion and 4 garlic cloves. Add 1 small cup of risotto rice. Bake until glazy. Add the liquid while stirring now and again. After 15 mins (the rice needs a bit more) add 500 grams of chopped courgettes and 2 table spoons of chopped fresh mint. Finish with 100 grams of stracchino goat cheese (or light philadelphia) and some lemon zeste. Taste, add pepper and salt and serve!
Doc V's Healthy Kitchen 