Bean, pea and lemon risotto

Instructions

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.