How low can you go? 2pp lunch!

I've been seeing recipes for risotto everywhere I look recently; I even made a super declicious one from last month's Weight Watchers magazine - but it was 9pp a portion and I don't often like spending that much on a meal during the week.

Yesterday in a moment of inspiration I did some googling and found a method of making risotto with miracle rice. The resulting dish was only 2pp and it was incredibly filling and really tasted like proper risotto. The broccoli soup is 0pp a portion (2pp for the whole thing) and the broad beans gave it a creamy consistency that I really enjoyed.

BROCCOLI AND BROAD BEAN SOUP

650g frozen broccoli
1 onion, chopped
1 leek, sliced
1 sachet 10 calorie Knorr 'chicken' soup
Salt, pepper to taste
2 garlic cloves, chopped
80g broad beans

Add all the ingredients to a large saucepan. Cover with boiling water but stop just before you reach the surface of the broccoli - as it is frozen it will start to shrink very quickly and if you add too much water at this point the soup will be watery. Simmer until all the veggies are cooked and softened, then blitz with a handblender. Makes 5 portions.

LEEK, MUSHROOM and 'CHICKEN' RISOTTO

1 leek, finely sliced
Half a punnet of mushrooms, sliced
1 bag miracle rice
1/3 tsp onion soup powder
90g firm silken tofu
15g light grated cheese
 Fry light

Rinse the miracle rice well and dry fry in a saucepan for 3 to 5 minutes. Add half a cup of  boiling water and the onion soup powder, and leave to cook until the liquid has reduced by at least a half.

Meanwhile fry the leek and mushrooms in frylight. Just before they are completely ready, add in the tofu and crumble into small pieces as you stirfry. Pour the contents of the pan into the reduced miracle rice and stir in the cheese. Serves 1 - large portion, as a side dish this could stretch to 2 people.