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Tomato and red pepper risotto

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A simple, Mediterranean-inspired risotto.
Serves
2
Prep
10 minutes
Cook
20-25 minutes
Each 409g serving contains (excludes serving suggestion)
KCal
350
Carbs
67.30g
Fibre
5.50g
Protein
10.00g
Fat
10.30g
Saturates
2.50g
Sugars
11.60g
Salt
1.20g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tbsp rapeseed/sunflower oil
1 small onion, finely chopped
125g risotto rice
400g tin plum tomatoes, juice and flesh puréed
150ml vegetable stock
1 tbsp fresh Parmesan cheese, grated
400g tin pimentos, drained and flesh sliced
freshly ground black pepper
Method
  1. Heat the oil in a non-stick pan. Add the onion and fry for 2-3 minutes until softened.
  2. Stir in the rice and coat in the oil. Pour in the tomatoes and stock, bring to the boil and simmer gently for 15-20 minutes, stirring continuously, until the rice is just tender.
  3. Stir through the remaining ingredients, season well, heat through and serve.
Chefs tips
  • Keep a kettle of boiling water handy. If the risotto starts to stick you can add a dash of water. As long as you use boiling water, it won’t stop the rice from cooking as you add it.
  • Stirring a risotto constantly during cooking helps make it more creamy.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping-hot throughout. Eat immediately and discard any leftovers.
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