Vegetable Risotto

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For this recipe if you have time why not make your own stock.

 

Number of servings: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

 

Ingredients

  • ½ low salt vegetable stock cube
  • 275mls of boiling water
  • 1 dessertspoon of vegetable oil
  • 280g rice
  • 225g frozen peas
  • 7 mushrooms, chopped
  • 1 finely chopped onion
  • 1 can of kidney beans
  • 1 green pepper finely chopped
  • 450g tin tomatoes





Method

  • Rinse rice and cook in stock for 12 minutes.
  • Heat the oil. Fry the chopped onion, mushrooms and pepper in the oil for 4 minutes.
  • Add the frozen peas, kidney beans and tomatoes to the fried vegetables and heat gently.
  • Stir in the rice and cook for 10 minutes until the liquid has been absorbed.
  • Serve with side salad.

Keywords: Recipe, stock.


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