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Tomato and red pepper risotto

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Tomato and red pepper risotto
A simple, Mediterranean-inspired risotto.
Serves
2
Prep
10 minutes
Cook
20-25 minutes
Each 390g serving contains (excludes serving suggestion)
KCal
385
Carbs
56.3g
Fibre
3.4g
Protein
12.4g
Fat
11.5g
Saturates
3.6g
Sugars
13.9g
Salt
1.1g
Fruit/Veg Portion
4
Ingredients

Ingredients

1 tbsp rapeseed oil
1 small onion, finely chopped
100g risotto rice
400g tin plum tomatoes, juice and flesh puréed
150ml low-salt vegetable stock
1 tbsp fresh Parmesan cheese, grated
400g tin pimentos, drained and flesh sliced
freshly ground black pepper
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Method

Recipe 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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