Pea risotto

Suitable for vegetarians


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 - Serves 4 Adults

  • 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

  1. Heat the oil in a medium sized saucepan and gently cook the onion and garlic until soft
  2. Add the rice and stir, making sure it soaks up the oil and flavours
  3. Boil the water in a kettle
  4. Gradually add the water until it covers the rice
  5. Crumble in a good quality vegetable stock cube
  6. Keep stirring until the rice has absorbed all the liquid
  7. Add some more water and repeat
  8. 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
  9. Sprinkle some cheese on top and mix in to the rice
  10. Serve immediately

Serving Suggestions

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

info

Keep any leftovers in the fridge

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Pea risotto

Serves

4 Adults

4 Adults

Preparation Time

5 Minutes

5 Minutes

Cooking Time

15 Minutes

15 Minutes

Cost

Low

Low

5-a-day

1 Of Your 5 A Day

1 Of Your 5 A Day

Utensils Needed

Cheese Grater, Saucepan, Wooden Spoon

Cheese GraterSaucepanWooden Spoon
1/4 of the recipe contains
Energy
2077kj
493kcal
25%
Fat
11.7g
17%
Saturates
3.9g
20%
Sugars
3.3g
4%
Salt
1.2g
20%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (460g)
Energy451Kj 2077Kj
107Kcal 493Kcal
Fat2.5g 11.7g
(of which saturates)0.8g 3.9g
Carbohydrate16.5g 76.1g
(of which sugars)0.7g 3.3g
Protein4.1g 18.7g
Salt0.3g 1.2g
Fibre0.9g 4.2g

Recipe rating

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