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50g Benecol® Olive Spread

1 stick celery, finely sliced

2 garlic cloves, crushed

350g Arborio or risotto rice

100ml dry Vermouth or dry white wine

1 vegetable stock cube dissolved in 1 litre hot water

250g frozen peas

3 tbsp chopped fresh parsley

Pea and Parsley Risotto

10m

PREP

30m

COOK

0.80

STANOLS

4

SERVES

Description:

A simple, healthy recipe to whip up after a hard day's work.

Method:

1. Melt the Benecol® Olive Spread in a large frying pan. Add the celery and garlic and cook for 5 minutes until softened.
2. Add the rice and stir to coat then pour over the Vermouth or wine and let it bubble and virtually evaporate. Begin adding the stock a ladleful at a time, stirring occasionally, allowing it all to be absorbed before adding more.
3. Stir the peas and half the parsley in with the last ladle of stock and stir to combine. Cook for a further 3-4 minutes until all the liquid is absorbed and the rice is cooked.
4. Serve garnished with the remaining parsley.

Pea and Parsley Risotto

10m

PREP

30m

COOK

0.80

STANOLS

4

SERVES

Shopping list

50g Benecol® Olive Spread

1 stick celery, finely sliced

2 garlic cloves, crushed

350g Arborio or risotto rice

100ml dry Vermouth or dry white wine

1 vegetable stock cube dissolved in 1 litre hot water

250g frozen peas

3 tbsp chopped fresh parsley

Description:

A simple, healthy recipe to whip up after a hard day's work.

Method:

1. Melt the Benecol® Olive Spread in a large frying pan. Add the celery and garlic and cook for 5 minutes until softened.
2. Add the rice and stir to coat then pour over the Vermouth or wine and let it bubble and virtually evaporate. Begin adding the stock a ladleful at a time, stirring occasionally, allowing it all to be absorbed before adding more.
3. Stir the peas and half the parsley in with the last ladle of stock and stir to combine. Cook for a further 3-4 minutes until all the liquid is absorbed and the rice is cooked.
4. Serve garnished with the remaining parsley.