White bean, pea and lemon risotto
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Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
$3.25 per serve
(at time of publication)
Full ingredients list:
- 1 tablespoon olive oil
- 2 shallots, chopped
- 1 garlic clove, finely chopped
- 2 cups arborio rice
- 3 cups hot reduced-salt vegetable stock
- 400g can cannellini beans or butter beans, rinsed, drained
- 1 1/2 cups frozen peas
- zest of 1 lemon
- 1 cup rocket
- 4 tablespoons Cheesy crumbs (see tip)
Nutritional information (per serve)
Instructions and steps:
Step 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.
Step 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 1/2 cup of the stock, stirring continuously. Continue process with remaining stock until rice has absorbed most of the liquid and has a creamy texture.
Step 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.
1 slice wholegrain or sourdough bread
2cm chunk parmesan
handful fresh parsley
fresh chilli or chilli flakes, to taste (optional)
Blitz all ingredients in a small food processor (or with a stick blender) until mixture forms chunky breadcrumbs.
About this recipe
First published: March 2015