Lemony Pea and Broad Bean Red Rice Risotto

A delicious, comforting dish. Red rice has a wonderful nutty flavour and is rich in fibre and antioxidants, making it a healthier option than white refined rice.

Serves 2
Preparation Time: 10 minutes
Cooking Time: 49 minutes

1 tbsp olive oil
2 garlic cloves, crushed
1 red onion, finely chopped
125g Camargue red rice
500ml hot vegetable stock
Zest of 1 lemon
1 tbsp lemon juice
100g frozen peas
100g shelled broad beans (fresh or frozen)
4 asparagus spears cut into 2cm pieces
1 tbsp grated parmesan cheese

1   Heat the oil in a large shallow pan and sauté the garlic and onion for 5 minutes. Add the rice and stir to coat in the oil.

2   Add the vegetable stock. Bring to the boil then simmer covered for 40 minutes, stirring occasionally.

3   Add the lemon zest and juice, peas, broad beans and asparagus and cook for a further 4 minutes until tender.

  Spoon into bowls and scatter over the Parmesan to serve.

Nutritional Information: Calories per serving 403kcal, fat 9.9g, carbohydrates 59.4g, protein 14g.