Risotto with leeks & peas

SPRING peas are celebrated in this glorious creamy Venetian risotto. Our twist is to use a cauliflower and its leaves instead of rice. This is a light meal but to make it more substantial, you can add fried eggs, gammon steaks or sausages.

SERVES 6

Per serving: Carbs, 12g | Protein, 13g | Fat, 29g | Fibre, 3.8g | Calories, 361 • 1 leek, trimmed and chopped (30p)

• 100g streaky smoked bacon, finely chopped (76p)

• 100g salted butter (48p)

• 1 cauliflower with leaves (£1)

• 100g frozen peas (27p)

• 300ml chicken stock or hot water (10p) • 75g Parmesan, finely grated (£1.20)

• 75ml double cream (35p)

• Salt and ground black pepper

TOTAL COST: £4.46 [74p per serving]

FRY the leek and bacon in half the butter in a large pan over a low-to-medium heat for about 10 minutes. Meanwhile, cut the cauliflower into florets and roughly chop the leaves, then blitz in a food processor, until they resemble small grains of rice. Add these and the peas to the pan with the leeks and seasoning. Pour in enough stock to obtain a soup-like consistency and bring to the boil. Continue to cook until the cauliflower is tender. Add the cheese, cream and the remaining butter, and stir through.