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Pea, Bean & Lemon Risotto

Creamy risotto made with Quorn Fillets, peas & broad beans.

279 Cals Per serving
Serves 10
30 mins


  • 10 Quorn Fillets, defrosted and shredded
  • 2 tbsp olive oil
  • 300g onions, diced
  • 3 cloves garlic, crushed
  • 400g Arborio rice
  • 1.2 litres vegetable stock
  • 200g peas
  • 200g broad beans
  • 1 lemon, juice and zest
  • 1 tbsp each of parsley, chives and mint, chopped
  • Salt and white pepper

Made with Quorn Fillets (52g)

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