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Code:BASKET
Mushroom & pea risotto
Heat the oil in a non-stick pan then add the onion, mushrooms and garlic. Cook on a medium heat for 5 minutes
Ingredients
- 1 tsp Tiana coconut oil
- ½ onion, chopped
- 5-6 mushrooms, sliced
- ½ tsp crushed garlic
- 4 tbsp fresh or frozen peas
- Juice of ½ lemon
- 1 tsp dried mixed herbs
- Lo-salt and black pepper, to season
- 1 x serving Eat Water rice
- 1 tbsp nutritional yeast
- Fresh parsley, to garnish
| Per | Serving (300g) |
|---|---|
| Energy (kcal) | 248kcal |
| Fat | 10g |
| of which saturates | 8g |
| Carbohydrates | 20g |
| of which sugars | 12g |
| Fibre | 10g |
| Protein | 14g |
| Salt | 1g |
Method
Step 1
Heat the oil in a non-stick pan then add the onion, mushrooms and garlic. Cook on a medium heat for 5 minutes.
Step 2
Meanwhile prepare the rice according to packet instructions then drain.
Step 3
Stir in the rice along with the peas, lemon juice, mixed herbs, seasoning and 4 tablespoons of water and continue to cook for 5 minutes.
Step 4
Sprinkle in the nutritional yeast, stir through then serve out onto a plate. Decorate with fresh parsley then dig in!
