Quick goat’s cheese and mushroom risotto

Serves 4
400g brown rice
1 tsp vegetable oil
200g chestnut mushrooms, sliced
1 tsp fresh rosemary, finely chopped
1 garlic clove, crushed
50g sun-dried tomatoes in oil, drained and halved
125g goat's cheese
200ml hot vegetable stock
Salt and black pepper
100g Rocket
  1. Cook the brown rice according to the package instructions, then set aside.  
  2. Heat the oil in a wide, deep frying pan over a medium heat. Add the mushrooms, rosemary and garlic. Cook for five minutes, or until the mushrooms are golden.  
  3. Add the cooked rice and sun-dried tomatoes to the pan.  
  4. Stir in the goat’s cheese until melted and creamy, then gradually add the stock, stirring until fully absorbed. Season to taste.  
  5. Serve, topped with rocket and black pepper. 

Per serving: 485k cals, 11.1g fat (5.4g saturated), 79.7g carbs (2.2g sugars), 16.9g protein, 4.5g fibre, 0.331g sodium