Mushroom, pea and butter bean risotto
You need
- 1 onion
- 2 cloves garlic
- 250 g mushrooms (1 pack)
- 1 small mug risotto rice (about 180 g)
- ½ reduced-salt vegetable stock cube
- 1 tin butter beans (400 g), drained
- 3 handfuls frozen peas
- 30 g hard cheese, grated (a piece the size of a matchbox)
Method
- Dissolve the half stock cube in 3 mugs of boiling water. Fry the chopped onion and sliced mushrooms in 1 tablespoon of oil for 8 minutes, until the mushrooms are golden. Add the chopped garlic for 1 minute.
- Add the rice and stir for 1 minute.
- Add the stock a third at a time, stirring often and letting each lot soak in before adding the next. Keep it at a gentle simmer. This takes about 20 minutes.
- When the rice is soft with a slight bite and looks creamy, stir in the beans and peas for 3 minutes.
- Take off the heat and stir in the cheese and some pepper. Serve half. Cool the rest within an hour and put it in the fridge.
Remember this: Stock in 3 goes, stir often, 20 minutes.
Lunch tomorrow
Reheated until steaming, with a splash of water. Eat it the next day only.
Other swaps
Gluten-free: check the stock cube.
Contains
Milk. Most stock cubes contain celery. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 609 kcal | 24 g | 13 g | 3.8 g | 1 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.