White bean, pea & lemon risotto

Healthy Food Guide (Australia) - - CONTENTS -

Serves 4 Cost per serve $3.25 Hands-on time 10 min Cooking time 20 min veg­e­tar­ian

1 ta­ble­spoon olive oil 2 shal­lots, chopped 1 gar­lic clove, finely chopped 2 cups ar­bo­rio rice 3 cups hot re­duced-salt veg­etable stock 1 x 400g can can­nellini beans or but­ter beans, rinsed, drained 1½ cups frozen peas Zest of 1 lemon 1 cup rocket 4 ta­ble­spoons Cheesy crumbs (see recipe at right) 1 Set a large non-stick saucepan over medium heat. Add olive oil and heat. Add shal­lots and gar­lic; cook for 1–2 min­utes, or un­til soft. 2 Add rice to pan and stir to coat. In­crease heat to medium–high. Cook rice for a few min­utes. Add ½ cup of the hot veg­etable stock and stir un­til rice ab­sorbs stock. Add an­other ½ cup of the stock, stir­ring con­tin­u­ously. Con­tinue process with re­main­ing stock un­til rice has ab­sorbed most of the liq­uid and has a creamy tex­ture. 3 Add beans, peas and lemon zest to saucepan; heat for a few more min­utes, or un­til beans and peas are warm, then stir in rocket. Divide risotto among 4 plates, top with Cheesy crumbs and serve.

White bean, pea & lemon risotto

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