Courtesy of Sophie Atkinson

Serves around 4-5 portions, so can easily freeze and eat at a later date.

Ingredients

• 4 spring onions, finely sliced
• 300g risotto rice
• 1 garlic clove, crushed
• 200g mushrooms, sliced
• 900g vegetable stock
• 75g frozen peas

Can serve with grated parmesan (optional)

Instructions

1. Prepare all the ingredients listed above.
2. Heat a large saucepan with some vegetable oil and then cook the spring onions over a medium heat for a few seconds.
3. Turn the heat low and add the risotto rice for a minute until the rice is glossy but not brown.
4. Add the garlic and mushrooms and pour in half the vegetable stock.
5. Cook for about 20 minutes, stirring often whilst adding the remaining stock a little at a time until the rice has absorbed all the stock.
6. Check that the rice is tender, if it needs cooking more just add some more water.
7. Add the peas and mix them in, add some seasoning.
8. Once the peas are cooked, serve. – can also serve with parmesan.

Cost

• Spring onions = £0.60
• Risotto rice = £1.25
• Garlic = £0.16
• Mushrooms = £0.90
• Vegetable stock = £0.50 for 10 cubes
• Frozen peas = £0.62

Total cost = £4.03

£0.80 per portion

To listen to Sophie’s full interview on eating disorders click here.

To read about Sophie’s story, click here.

(These prices are from Tesco, the average price supermarket, so you could get cheaper prices at cheaper supermarkets)