Ingredients

    * 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
    * Butter
    * Salt and freshly ground black pepper
    * Parmesan

Method

   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.