soya milk asparagus risotto

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients:

• 1 medium onion, chopped
• 1 tablespoon oil
• 1 can savoury brown lentils, drained
• 360ml water
• 250g risotto rice
• 1 bunch asparagus, chopped
• 720ml boiling water, extra
• 1½ chicken or vegetable stock cubes

Prep:

1.Heat the oil in a heavy based saucepan. Add onion and saute until soft.

2. Add lentils, stock cubes and water. Bring mixture to the boil and simmer for 15 mintues. Stir through rice.

3. Gradually add extra boiling water, ½ cup at a time, until liquid has been absorbed, before adding the next ½ cup. Fold through the asparagus, heat for a further 2-3 minutes.