Ingredients

  • 500g risotto rice
  • 200g petit pois, frozen
  • 25g unsalted butter
  • 1 lemon, zested
  • 15g basil, finely shredded
  • 3 tbsp parmesan, grated
  • 28g rocket

Method

  1. 1

    Cook the risotto rice according to the instructions on the packet. Stir in the petit pois for the final 8 minutes, then remove from the heat. 

  2. 2

    Stir in the butter, lemon zest and basil and serve with the parmesan and rocket scattered over the top.

Nutritional Details

Each serving provides
  • Energy 1926kj 460kcal 23%
  • Fat 8.4g 12%
  • Saturates 3.9g 20%
  • Sugars 2.2g 2%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1047kj/250kcal

Each serving provides

43.0g carbohydrate 1.7g fibre 15.4g protein

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