A delicious, comforting dish. Red rice has a nutty flavor and makes a healthier option than white refined rice. Red rice is rich in anthocyanins, antioxidants that can help protect the body’s cells from damage. It also contains plenty of soluble fiber, making it useful for supporting energy levels.
SERVES: 2 • PREPARATION TIME: 5 MINUTES • COOKING TIME: 55 MINUTES
NUTRITIONAL INFORMATION PER SERVING: PROTEIN 18.1G CARBOHYDRATE 55.5G, OF WHICH SUGARS 5.6G FAT 17.9G, OF WHICH SATURATES 7.7G CALS 473
1 tablespoon olive oil
1 tablespoon butter
1 red onion, finely chopped
2 garlic cloves, crushed
heaped ½ cup Camargue red rice
generous 2 cups hot vegetable stock
zest of 1 lemon
1 tablespoon lemon juice
1 cup frozen peas
7 ounces asparagus, trimmed and cut into ¾-inch pieces
2 tablespoons grated Parmesan cheese
1 Heat the oil and butter in a large, shallow saucepan over medium heat. Add the onion and garlic and sauté 5 minutes. Add the rice and stir to coat in the oil, then add the vegetable stock. Bring to a boil, then turn the heat down, cover the pan and leave the rice to simmer 40 minutes, stirring occasionally, or until the rice is almost tender. Add the lemon zest and juice, peas and asparagus and cook 3 to 4 minutes longer until the vegetables and rice are tender.
2 Serve the risotto sprinkled with grated Parmesan.
