Ingredients, Serves 2

1 tbsp olive oil

2 onions, chopped

3 garlic cloves

4 cups vegetable stock

1 cup risotto rice

Half a tin of Black Eyed Peas (drained)

2 carrots, finely chopped

1 small courgette, finely chopped

125g mushrooms, sliced

½ lemon, juiced

1 tsp Italian herbs

½ cup cheese (or vegan option)

Instructions

Heat 1 tbsp. of olive oil in a large pan, then add in the chopped onion, garlic and herbs. 

Add the rice to the pan along with the lemon juice and toast for 1-2 minutes, stirring constantly to prevent the rice sticking to the pan.

Begin to add in the stock, 1/2 – 1 cup at a time, until all of the liquid has been absorbed. After the first ½ cup of stock has been added, add in the carrots, courgette, black eyed peas and mushrooms. Continue adding the stock until all of it has been used and the rice is cooked.

Stir in cheese (or vegan option) and then remove from the heat. Season with salt and pepper to taste.

Serve immediately with an extra sprinkle of cheese on top.