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62<br />
Lemony Pea and Broad<br />
Bean Red Rice Risotto<br />
Serves 2<br />
Prep time: 10 minutes<br />
Cook time: 49 minutes<br />
A delicious, comforting dish. Red rice has a wonderful nutty flavour and<br />
is rich in fibre and antioxidants, making it a healthier option than white<br />
refined rice.<br />
Ingredients<br />
1 tbsp olive oil<br />
2 garlic cloves, crushed<br />
1 red onion, finely chopped<br />
500ml hot vegetable stock<br />
125g Camargue red rice<br />
Zest of 1 lemon<br />
1 tbsp lemon juice<br />
100g frozen peas<br />
100g shelled broad beans (fresh or frozen)<br />
4 asparagus spears cut into 2cm pieces<br />
1 tbsp grated parmesan cheese<br />
Method<br />
1. Heat the oil in a large shallow pan and sauté the onion and garlic for<br />
5 minutes. Add the rice and stir to coat in the oil.<br />
2. Add the vegetable stock. Bring to the boil then simmer covered for<br />
40 minutes, stirring occasionally.<br />
3. Add the lemon, peas, broad beans and asparagus and cook for a<br />
further 4 minutes until tender.<br />
4. Spoon into bowls and scatter over the Parmesan to serve.<br />
NUTRITIONAL INFORMATION PER SERVING: calories 403kcal, fat 9.9g, carbohydrates 59.4g, protein 14g
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