Pea risotto

12 ratings

Prep Time:5 mins

Cooking Time:15 mins

Serves:4 Adults

Cost:Low

Ideally you should use Arborio risotto rice for this recipe – and you can find it in most shops – but brown rice will do the trick and will actually give this dish a nice crunch.

Ingredients

360g / 12½ oz. of risotto rice
1 medium onion, finely chopped
1 clove of garlic
2 tablespoons of olive oil
200g / 7 oz. of frozen peas
1 litre / 1¾ pints of boiling water
1 vegetable stock cube
110g / 4 oz. of low-fat cheddar cheese, grated

Method

Heat the oil in a medium sized saucepan and gently cook the onion and garlic until soft
Add the rice and stir, making sure it soaks up the oil and flavours
Boil the water in a kettle
Gradually add the water until it covers the rice
Crumble in a good quality vegetable stock cube
Keep stirring until the rice has absorbed all the liquid
Add some more water and repeat
Add the peas and keep cooking until the rice is soft but not mushy. The rice should still have a kind of sauce around it
Sprinkle some cheese on top and mix in to the rice
Serve immediately

What you will need

Cheese grater
Saucepan
Wooden spoon

Serving suggestions

Swap the peas with any other type of vegetables that are finely diced; like diced carrot or peppers

Nutritional Information:

All our recipes are nutritionally analysed by our team of experts.

1/4 of the recipe contains

Energy

2093kj

496kcal

25%

Fat

11g

16%

Saturates

3.8g

19%

Sugars

Salt

1.2g

20%

1 of your 5 a day

FOOD SAFETY

Keeping school lunchboxes safe

Remember that sandwiches containing meat or other foods that require refrigeration should be kept as cold as possible until lunch.

HEALTHY EATING

Healthy eating guidelines

Your body needs lots of different nutrients to stay healthy. That means eating a variety of foods from each of the main food groups.

"Keep any leftovers in the fridge"

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