Prep time - 15 mins
Cooking time - 15 mins
Serves - 2

INGREDIENTS

125G risotto rice
200G Mushrooms
1 Courgette
300G Carrots
3 Spring Onions
2 tsp Olive oil
150G pot Natural set yoghurt
Currie spices to taste

INSTRUCTIONS

Cook the rice according to the instructions on the packet. Wash the vegetables, cutting the mushrooms into quarters. Heat the oil in a pan add the carrots and fry on low heat. Add the mushrooms and courgettes and fry for 3 minutes. Add the yoghurt and spices and heat through. Throughly reheat the rice, add the vegetables and sprinkle the spring onions over the top to serve.