Courgette, pea and lemon brown rice risotto
A creamy, lemony risotto of brown rice, courgette and peas, with no butter, cheese or cream.
- Time55 min
- LevelMedium
- Costabout £1.20 a head
Ingredients
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Method
- 1
Dissolve the stock cubes in the hot water in a jug and keep it hot in a pan.
- 2
Spray a large pan with low fat cooking spray and cook the onion for 6 minutes until soft. Add the garlic and thyme for 1 minute.
6 min - 3
Stir in the rice for 1 minute. Add a ladle of stock and stir until absorbed. Keep adding stock a ladle at a time, stirring often, for about 35 minutes.
35 min - 4
Add the courgettes and peas for the last 8 minutes, with the final ladle of stock.
8 min - 5
The rice should be soft with a slight bite and a creamy sauce. Add a little more hot water if it gets too thick.
- 6
Stir in the lemon zest, juice, basil and parsley and season with black pepper. Serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.