Bean, pea and lemon risotto

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

3 cups liquid vegetable stock
1 tablespoon olive oil
2 spring onions, chopped
1 clove garlic, finely chopped
2 cups arborio rice
400g can butter or cannellini beans, drained, rinsed
1 ½ cups frozen peas
1 lemon, zest
1 cup rocketarugulaX leaves
4 tablespoons Cheesy crumbs (see instructions)

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Instructions

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1 Heat stock. In a non-stick pan, heat oil. Cook onions and garlic until softened.

2 Add rice and stir to coat with oil and flavourings. Cook for a few minutes over a medium heat.

3 Add stock 1/2 cup at a time, stirring well after each addition. Once liquid is absorbed, add next 1/2 cup and stir occasionally to help rice become creamy. Repeat this process with remaining stock.

4 When most of the liquid is absorbed, add beans, peas and zest. Heat for a few more minutes. Stir in rocket. Sprinkle with Cheesy crumbs to serve.

Cheesy crumbs

1 slice wholegrain or sourdough bread
2cm chunk parmesan cheese
handful fresh parsley
fresh or dried chilli, to taste (optional)

1 Place all ingredients in a blender or mini-chopper and whiz to make chunky breadcrumbs.

Variations

Make it gluten free: Use gluten-free stock, and gluten-free bread in Cheesy crumbs.

Nutrition Info (per serve)

Calories 514 cal

Kilojoules 2150 kJ

Protein 17 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 95 g

Sugar 2 g

Dietary fibre 8 g

Sodium 300 mg

Calcium 150 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.