Pea risotto

 

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:

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