It’s been a long time between drinks as they say. I haven’t posted a recipe on here for a few months. I’m still cooking most days of the week, and I’ll often take a photo of a recipe in the preparation stage, but when it comes to getting a few good shots of the finished product, I’ve just not done it. You wouldn’t believe how many draft recipes I have sitting in the wings all because the photo’s are crap.
Anyway, tomorrow (Monday) marks a return to the 5:2 diet after a 3 week hiatus over Xmas and New Years. I went shopping yesterday and have bought a plethora or vegetables, cabbage, leeks, broccoli, Red and Green peppers, COS lettuce, celery and a bag of fresh Peas.
The Peas were organic and not so cheap, so I need to use them for sure. How about Leek, Peas and Bacon? Sounds great, but the Bacon adds so many calories I’ll have to give it a miss. I could make a soup, but not for the first feed back on the diet. Risotto keeps coming up in Google searches and I could only dismiss it so many times before I got out the Calorie calculator and investigated if I could make it fit.
To be fair, you can make any recipe fit a calorie count simply by scaling the ingredients, but you are only cheating yourself. You need bulk (and flavour) to be able to maintain this cruel diet. This recipe delivers 200 grams of food per person, not much, and yes you will still be hungry after eating this, but that unfortunately is the name of the game in the “Fast Diet”, the Fast refers to Fasting as in not eating, not Fast as in Quick.
So, this time I didn’t take any photos of the prep, and didn’t even take any photos of the finished product until the following morning when I was dividing it between 2 bowls (for lunch). So don’t get too excited about the photos, they’re pretty lame. The problem is this was so tasty I need to get it out there. Did I mention this is also Vegan?
5:2 Diet day Risotto with Peas – 200 calories
90 grams uncooked Arborio Rice
100 grams fresh (or Frozen) Peas
1 Spring Onion (scallion) finely sliced
250 mls Vegetable stock
Salt and pepper to taste
Additional water (approx 250 mls)
Add the rice to a dry saucepan stirring for 1 minute to toast.
Add 1 cup of vegetable stock stir until absorbed
Continue adding stock, and then water until the rice is almost cooked.
Add the peas and cook for a further 5 minutes (or until the peas are cooked to your liking)
finish with the chopped fresh spring onion.