Name: Pea, Rocket & Parmesan Risotto
Prep time: 15 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 1 cup medium grain rice; 1 cup McKenzie's French Style Lentils; 1 tbs olive oil; 20g butter; 1 onion, finely diced; 2 tsp McKenzie's Minced Garlic; 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

Step 1

Rinse rice and lentils, drain and set aside. Heat oil and butter in a large frying pan and add onion and garlic, cooking for several minutes until tender. Add lemon rind.

Step 2

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 3

Fold in the peas and parmesan and continue to cook for a further 4-5 minutes. 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.

Pea, Rocket & Parmesan Risotto