Pea, lentil and mushroom risotto
As I wasn't really paying much attention this recipe doesn't have super exact measurements, but don't worry it's really dead easy to make yourself. Use roughly three parts rice, two parts peas and 1 part lentils and then season to taste with a stock cube, a splash of soy sauce, some lemon juice, pepper and sage.
For this recipe I used my favourite lentils - beluga lentils which I bought in a cooked pack ready to eat. I normally only use half the pack and freeze the rest - my cousin told me that frozen pulses are actually easier to digest anyway. It might be a myth but it works for me. You can also cook beluga lentils from scratch, freeze and then use them whenever you need them, they freeze really well.
- Large flat mushrooms
- 1 onion
- 3 parts cooked rice
- 2 parts frozen peas
- 1 part cooked beluga lentils
- Some lemon juice
- A splash of soy sauce
- Black pepper to taste
- Veggie stock cube to taste
- Some sage
Finely chop up an onion and sauté together with the mushrooms in a pan with a bit of oil.
Add the frozen peas first and then all other ingredients plus a bit of water. Cook for a few minutes and season to taste with some lemon juice (just a bit as it helps to bring out flavour), a splash of soy sauce, black pepper, a veggie stock cube and sage.
That's it! Super easy, full of goodness and protein.
And if you have some lentils left over then try my rosemary roasted butternut squash in a lentil, tomato and mushroom sauce.