Serves
2
Prep Time
5 minutes
Cooking Time
25 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 teaspoons frozen Bids Eye Chopped Garlic
- ⅔ cup arborio rice
- 3 cups hot chicken or vegetable stock
- 1 cup frozen Birds Eye Garden Peas
- Finely grated zest of 1 lemon
- 2 tablespoons finely chopped fresh parsley leaves
- ¼ cup finely grated parmesan
- Freshly ground black pepper, for sprinkling
Birds Eye Frozen Garlic 75g
Birds Eye Snap Frozen Australian Garden Peas 500g
Method
STEP 1Heat oil in a heavy based saucepan over medium-low heat. Add onion and cook for 6 minutes or until softened but not coloured. Add frozen Birds Eye Garlic and cook for a further 2 minutes.
STEP 2
Add rice and stir for an extra minute to coat in oil. Increase heat to medium, add half the hot stock and stir occasionally until the majority of stock is absorbed, approximately 6 minutes. Add the remaining stock and stir occasionally until rice is almost completely cooked, approximately 12 minutes.
STEP 3
Add frozen Birds Eye Peas and cook for 3 minutes or until peas are hot and fork tender. Cover and remove from heat. Set aside for 2 minutes.
STEP 4
Stir through lemon zest, parsley and parmesan. Sprinkle with pepper and serve.
Tips
Serve this recipe on its own or add your favourite protein such as seared chicken breasts for a complete meal.
Birds Eye Frozen Garlic 75g