Suitable for vegetarians!
Ideally you should use Arborio risotto rice for this recipe – and you can find it in most shops – but brown rice will do the trick and will actually give this dish a nice crunch.

Ingredients – Serves 4 Adults

• 360g / 12½ oz. of risotto rice
• 1 medium onion, finely chopped
• 1 clove of garlic
• 2 tablespoons of olive oil
• 200g / 7 oz. of peas, defrosted
• 1 litre / 1¾ pints of boiling water
• 1 vegetable stock cube
• 110g / 4 oz. of low-fat cheddar cheese, grated

Method

• Heat the oil in a medium sized saucepan and gently cook the onion and garlic until soft
• Add the rice and stir, making sure it soaks up the oil and flavours
• Boil the water in a kettle. Gradually add some of the water until it covers the rice
• Crumble in a good quality vegetable stock cube
• Keep stirring until the rice has absorbed all the liquid
• Add some more water and continue stiring. Add the peas and keep cooking until the rice is soft but not mushy. The rice should still have a kind of sauce around it
• Sprinkle the cheese on top and mix in to the rice
• Serve immediately

Serving Suggestions
Swap the peas with any other type of vegetables that are finely diced; like diced carrot or peppers
Serve with: a crisp green side salad

Source: safefood www.safefood.eu