Easy peasy risotto with chilli & mint crumbs

If you have some leftover chillies in the fridge, freeze them ready to grate into the topping of this tasty low-fat risotto.

Ingredients

Instructions

1. Heat the oil in a large pan. Add the onion and cook for
   5 mins, then add the garlic. Stir in the rice for
   1-2 mins, then add the stock, a little at a time, stirring continuously until the rice is nearly cooked and the stock has all been absorbed - this will take about
   20 minutes. Meanwhile, tip the peas into a colander and run under the hot water tap until defrosted. Drain well, tip into a bowl and roughly mash with a potato masher.
2. Remove the risotto from the heat and stir in the peas, cheese and a squeeze of lemon juice.
3. Grate the bread on a box grater into chunky crumbs. On the finer side of the grater, grate the frozen chilli if using. Heat a drizzle of oil in a frying pan, add the chilli, lemon zest and crumbs and cook for
   2 mins until crispy, then add the mint and sprinkle over the risotto before serving.

Nutrition

BBC Good Food: Cheap & Healthy