Pie and broccoli risotto


  • 500g Arborio rice
  • 500g frozen peas
  • 1 medium-sized broccoli
  • 1 vegetable stock cube


  • 1⁄2 lemon
  • 100g Parmesan cheese or soft cheese if you prefer
  • 1 medium-sized white onion
  • 1 clove of garlic


  • Peel and finely chop the onion and garlic, soften with 1 tsp oil in a pan on a medium heat, adding 1 tsp salt.
  • Reduce the pan heat to low and add the dry Arborio rice and stir. Continue to stir the rice, onion and garlic to stop it from sticking to the pan.
  • Measure out 2 litres of boiled water in a heat-proof jug and stir in the stock cube until dissolved.
  • Pour and stir in 1⁄4 of the stock water into the pan and cook until the rice has soaked the liquid up. Repeat this process again with another 1⁄4 of the liquid.
  • Meanwhile, chop the broccoli into florets and add to the rice with the frozen peas.
  • Fold the vegetables into the rice and continue to add the stock until the rice is cooked to the desired texture.
  • Fold through the Parmesan or soft cheese and season to taste before serving.
  • A squeeze of lemon to serve

52g carbs    |    32g fat   |   11g protein