* 1 small onion, finely chopped
* 125g Arborio risotto rice
* 1 cube vegetable stock, with 450ml boiling water
* 125g frozen peas
* 2 tablespoons chopped fresh mint
* Salt and freshly ground black pepper
1st Heat a large piece of butter in a pan and add the onion. Cook for 3 minutes, stir in the rice.
2nd Add a ladle of stock and stir until absorbed. Keep adding stock until they have used them all. The rice should be plump and tender.
3rd Stir in peas and simmer for 2 minutes. Stir in the mint and season. If you’re fond of Parmesan, sprinkle some on before serving.
Nutrition information per serving
* 385 Calories (kcal)
* Fat 12.0g
* Saturated fat 7.0g
* Sugars 0.0g
This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.