Quorn
Recipes
Pea, Bean & Lemon Risotto
Creamy risotto made with Quorn Fillets, peas & broad beans.
279 Cals
Per serving
Serves 10
30 mins
Ingredients
- 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
Method
- Heat the oil in a large pan, fry the onions on a medium to low heat for 5 minutes.
- Add the garlic and cook for a further 2 minutes.
- Stir in the rice and cook stirring constantly for 1 minute to coat the grains of rice.
- Pour in the stock, add the Quorn Fillets and bring to the boil. Reduce the heat, cover with a tight fitting lid and simmer for 12-15 minutes until the rice has cooked and absorbed most of the stock.
- Stir in the peas and broad beans, add the lemon juice and zest and continue to cook for 2 minutes.
- Just before serving, stir in the herbs and season to taste with salt and white pepper.
Tips - swap the Quorn Fillets for 500g Quorn Pieces. Serve with crusty bread and a light, crispy green salad.
