Frozen peas and soya beans are the perfect partners to this risotto rice – but you could vary the veg depending on what you have in stock. We’ve added goats cheese for a change, but cheddar, parmesan or even blue cheese could work well too.
PREP 5 MINS
COOK 25 MINS
1 onion, chopped
1 garlic clove, chopped
250g arborio rice
750ml vegetable stock
150g each of frozen peas, soya beans and green beans (or whatever combination you like)
150g soft goat’s cheese, cut into thin slice
2tbsp chives, if you like
1 Heat the butter and onion, in a large pan and fry for a few mins. Add the garlic. Stir in the rice and cook for a couple of minutes.
2 Add 250ml of the stock and cook gently, stirring, for about 5 mins until it has been absorbed. Add another 250ml stock, cook for another 5 mins.
3 Add the peas, soya beans and green beans and the rest of the stock. Cook for another 10 mins, stirring from time to time until the rice is creamy. Season well.
4 Spoon risotto into dishes, add 2-3 slices of cheese per portion and sprinkle with chives, if you like.
TRY IT: Add a handful of bacon bits with the onions for a meaty option.
Per serving: 538 cals, 18g fat (10g saturated) 57g carbs