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McKenzies Foods logo Recipe photo of Pea, Rocket & Parmesan Risotto
Serves
4
Prep
15
mins
Cooking
25
mins
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Home » Recipes » Mains » Pea, Rocket & Parmesan Risotto

Pea, Rocket & Parmesan Risotto

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Directions
Step 1

Prepare Pulse Plus mix to pack directions, by rinsing. 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 Pulse Plus mix and add 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
  • 350g McKenzie's Pulse Plus- Lentils + Medium Grain Rice
  • 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

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    McKenzie's Pulse Plus- Lentils + Medium Grain Rice 350g

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