Serves
4
Prep
15
mins
Cooking
25
mins
Pea, Rocket & Parmesan Risotto
Directions
Step 1
Rinse rice and lentils, drain and set aside.
Step 2
Heat oil and butter in a large frying pan and add onion and garlic, cooking for several minutes until tender. Add lemon rind.
Step 3
Stir in rice and lentils and add hot stock 1 cup at a time, continuing to stir occasionally for 15 minutes over a low heat, until all stock is absorbed and rice and lentils are tender.
Step 4
Fold in the peas and parmesan and continue to cook for a further 4-5 minutes.
Step 5
When serving, fold in rocket, season well and garnish with additional rocket, parmesan, basil leaves, tomatoes, squeeze of lemon and a good drizzle of olive oil.
Tips
- You could also garnish with feta in place of the additional parmesan.
Ingredients
- 1 cup medium grain rice
- 1 cup McKenzie's French Style Lentils
- 1 tbs olive oil
- 20g butter
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp finely grated lemon rind
- 3 cups hot vegetable stock
- 1 cup fresh or frozen peas
- 120g sugar snap peas
- 1/4 cup finely grated parmesan
- 1 cup rocket leaves
- Extra rocket, parmesan, basil leaves, roasted tomatoes and lemon, for serving
