Lemon Risotto

20 Minute Lemon Risotto. So easy to make and super quick!

Serves: 4 Time: 20 minutes

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Ingredients

• 1 Tablespoon Olive Oil

• 4 Spring Onions, chopped

• 1 Garlic Clove, finely chopped

• 275g Arborio Rice

• 1L Vegetable Stock

• 400g Tin Cannellini Beans, drained

• 225g Frozen Peas, thawed

• Zest of 1 Lemon

• 50g Rocket

Topping

• 1 Sourdough Slice

• Handful of Parsley

• Fresh or Chilli Flakes, to taste (optional)

• 25g Parmesan

Method

1. To make the topping, put the sourdough, parsley and chilli in a blender and whiz until rough breadcrumbs. Stir in the parmesan and set aside.

2. In a large non-stick pan, heat the oil and saute the onions and garlic over a medium heat for a few mins until softened. Add the dry rice, stir to coat in the oil, then cook for a few min. Meanwhile, heat the vegetable stock in another large pan.

3. Add the hot stock to the rice, one quarter at a time, stirring well. Once the liquid is absorbed, add the next quarter and repeat until stock is fully absorbed.

4. Next, add the beans, peas and lemon zest. Heat for a few more min, then stir in the rocket. Serve sprinkled with the cheesy crumb topping.

5. Ensure that the rice is cooled quickly and then stored in the fridge for your lunch portion the next day. Heat till piping hot before serving.

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