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Lentil and Corn Risotto

Lentil and Corn Risotto

ingredients

Preparation

minutes

1 tablespoon olive oil
1 medium onion, chopped
¾ cup dried brown lentils
2 x 10g vegetables stock cube, crumbled
2 cups water
2 cups Arborio rice
3 cobs corn, kernels removed (or 2 cups frozen or canned corn kernels)
5 cups boiling water, extra
½ cup finely grated Parmesan cheese
200g snow peas, steamed

how to

Cooking

minutes

Heat oil in a heavy based saucepan. Add onion and sauté until soft.
Add lentils, stock cubes and water. Bring mixture to the boil and simmer for 15 minutes.
Stir through rice and corn kernels.
Add extra boiling water, ½ cup at a time, until liquid has been absorbed, before adding the next ½ cup.
Stir through Parmesan. Serve topped with steamed snowpeas.
To remove kernels from a fresh cob of corn, hold the cob vertically on a chopping board. Carefully use a sharp knife to cut down each side of the cob.

per serve

Serves

people

1700 kilojoules (400 calories), Protein 15g, Total Fat 8g, Saturated Fat 2g, Carbohydrate 65g, Total Sugars 2g, Sodium 660mg, Potassium 495mg, Calcium 150mg, Iron 2.6mg, Fibre 6g.