Bean, pea and lemon risotto
(at time of publication)
- 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)
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.
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.
Make it gluten free: Use gluten-free stock, and gluten-free bread in Cheesy crumbs.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 2g
Dietary fibre 8g
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