Lemon risotto

Ingredients

2 shallots, finely chopped

60g low fat spread

½ tbsp olive oil

400g Arborio rice

1½ - 2Lt chicken stock

½ lemon, zested and juiced

2 sprigs rosemary, leaves stripped and finely chopped

4 tbsp freshly grated Parmesan cheese

60ml low fat plain yoghurt

Salt & freshly ground pepper, to taste

Method

Heat oil and 30g low fat spread in a *Calphalon One 22cm/2.8Lt Chef's Pan. Add shallots and sauté until soft but not brown. Stir in rice coating well with oil and butter.

Heat stock in a separate saucepan keeping it at simmering point.

Pour a ladle of hot stock into the rice and stir until stock is completely absorbed. Then add another ladle full and continue to stir until absorbed. Continue until all stock is absorbed. DO NOT be tempted to add large quantities of stock to reduce stirring time; stock will not be absorbed properly.

Mix in lemon zest and rosemary. In a small bowl, mix together lemon juice, parmesan, yoghurt and salt and pepper to taste. When risotto is cooked but rice still has some bite, mix in lemony mixture, and remaining low fat spread. Serve immediately with extra grated parmesan if desired.

SERVES 4

*Calphalon One 22cm/2.8Lt Chef's Pan. RRP $ 279.00