Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
Estimated cost per serve is 4.49 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
2
- 2tablespoons olive oil
- 1 onion, thinly sliced
- 175grams risotto rice
- 2 1/3 cup vegetable stock, hot
- 6tablespoons Parmesan cheese, grated
- 125grams frozen peas
- 3tablespoons mint leaves, chopped
- 1/2 Little Gem lettuce, thinly shredded
- 1teaspoons salt
- 1teaspoons pepper
- 2 slices crusty bread, warm (to serve)
Nutrition per serving
3410kJ / 815Cal
3410 Kilojoules or 815 Calories
39% of daily energy intake*
Protein
27.2grams
Fat
30.7grams
Carbs
104grams
Sugars
15.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a frying pan, add the onion and cook over a medium heat for 3 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
Step 2 of 3
Pour in all the stock and bring to the boil, then reduce the heat, cover and simmer very gently for 15 minutes until the rice is tender, stirring occasionally and adding a little more water if necessary.
Step 3 of 3
Add the Parmesan, peas and mint and cook for a further 3 minutes until the peas have defrosted. Stir in the shredded lettuce and stir well, then season well. Serve with warm crusty bread.
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