High Protein | High Fibre

Spring risotto

398

Calories

32.5g

Protein

10.4g

Fibre

This is the sort of simple, comforting meal I come back to again and again. The chickpea rice becomes creamy as it cooks, while the asparagus, peas and mint keep everything feeling fresh, light and full of spring flavour.

Serves 1

Spring risotto — recipe photograph from Finding Balance by Jemima Prest

Ingredients

Servings
  • Chickpea rice80g
  • Freya chicken bone broth or homemade stock300ml
  • Asparagus, chopped & blanched100g
  • Petit pois40g
  • Parmesan1 tbsp (5g)
  • Mint, choppeda handful

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

  1. 01

    Add the chickpea rice and stock to a saucepan and bring up to a gentle simmer from cold, stirring occasionally.

  2. 02

    Cook until the rice is almost tender but still has a little bite (adding more water if you need to).

  3. 03

    Stir in the asparagus and petit pois and cook for a further minute until warmed through.

  4. 04

    Finish with the mint and Parmesan, stirring gently, season to taste and then serve in a warm bowl.