Brown rice risotto with artichokes, chickpeas and lemon

Ingredients

For 1 serving

• Brown rice50 g
• Artichokes2
• Cooked chickpeas120 g
• Shallot25 g
• Parsley5 g
• Lemon juice10 ml
• Vegetable broth450 ml
• Nutritional yeast8 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: February – May

Method

1. Fill a bowl with cold water and a splash of the lemon juice. Prepare the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the spiky tips, peel the stem, halve them, scoop out the choke and slice into thin wedges, dropping them straight into the lemon water so they don't brown.
2. Heat the vegetable stock in a small pan and keep it hot; peel and finely chop the shallot.
3. In a heavy pan heat the oil over a medium-low heat and fry the shallot for 3 minutes, until translucent; add the drained artichokes and the brown rice and toast for 2 minutes, stirring.
4. Cook for about 35 minutes, adding the hot stock a little at a time and stirring now and then, until the rice is tender but still al dente; halfway through add the rinsed cooked chickpeas and a pinch of salt.
5. Turn off the heat and beat in the nutritional yeast, the remaining lemon juice and the washed, chopped parsley; serve with black pepper.