Pea, Bean & Lemon Risotto

Heat the oil in a large pan, fry the onions on a medium to low heat for 5 minutes.

Add the garlic and cook for a further 2 minutes.

Make up 1.2l of stock using the bouillon jelly. Pour in the stock, add the Quorn Fillets and bring to the boil. Reduce the heat, cover with a tight fitting lid and simmer for 12-15 minutes until the rice has cooked and absorbed most of the stock.

Stir in the peas and broad beans, add the lemon juice and zest and continue to cook for 2 minutes.

Just before serving, stir in the herbs and season to taste with salt and white pepper

(Please note: lemons, parsley,chives,mint and white pepper are not available via kff)