Here at IWL we love a risotto. What we don’t love is a laborious cooking process, so we’ve stuck this risotto straight into the oven – a huge improvement on stirring at the stove endlessly. As always, this recipe is a guide – if you’re rich in another veggie (probably not cucumber, but broccoli, broccolini, kale, cauliflower, pumpkin or similar) go for that instead.

Ingredients:
1 tablespoon olive oil
1 brown onion, diced
4 cloves garlic, chopped
500g arborio rice 
1 Litre vegetable stock
½ cup white wine 
1 cup frozen peas
2 zucchinis, grated 
1 lemon, zested and juiced 
Handful chopped parsley leaves, to serve

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Dr Nick Fuller is the Research Program Lead at the University of Sydney and founder of Interval Weight Loss.

He holds the following qualifications:

Doctor of Philosophy (Ph.D.), Obesity Treatment –
University of Sydney

Bachelors Degree, Human Movement –
University of Technology Sydney

Masters Degree, Nutrition & Dietetics –
University of Sydney

For more information visit www.intervalweightloss.com

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