How to make vegetable risotto

About vegetable risotto this recipe

• Servings: 4
• Prepartion time: 20 minutes
• Cooking time: 20 minutes
• Utensils needed: Saucepan, frying pan

Ingredients

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

Method

1. Rinse rice and cook in stock for 10 minutes.
2. Heat the oil. Fry the chopped onion, mushrooms and pepper in the oil for 5 minutes.
3. Add the frozen peas, kidney beans and tomatoes to the fried vegetables and heat gently.
4. Stir in the rice and cook for 10 minutes until the liquid has been absorbed.
5. Serve vegetable risotto with side salad.

Recipes by Safefood.eu and MABS.