Arborio rice cooked with leek, green beans, courgette, peas, asparagus and fresh summer herbs; garnished with Parmesan cheese. Delicious served hot, or eaten cold as a rice salad.
Flavoured with elderflower cordial and 0% fat Greek yoghurt. Delicately tart and refreshingly delicious – a perfect recipe to make the most of the all too short gooseberry season.
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