Vegetable Risotto
- Number of Servings: 2
Ingredients
Directions
1 onion chopped1 carrot chopped1 green pepper chopped1tbs olive oil1 cup long grain rice2 cups stock the same one you have used for rice made from the one stock cube1 400g can of tomatoespinch of dried basilsalt and pepper4oz grated cheese plus my addition of .5 cup frozen peas
Fry the onion, carrot, pepper in a pan and fry for 5 mins to allow the vegetables to soften. Add rice and continue to cook whilst stirring for another min. Then add the stock, tomatoes and seasoning bring to the boil then turn down the heat to low cover and let the mixture simmer for 15 minutes without stirring and this point add in the frozen peas and let the mixture continue to cook for a further 5 minutes. If at this stage it seems to dry add a little fluid if to wet turn the heat up a little until excess fluid is absorbed. When happy sprinkle over grated cheese and serve.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LISABERGIN.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user LISABERGIN.
Nutritional Info Amount Per Serving
- Calories: 494.0
- Total Fat: 26.8 g
- Cholesterol: 60.0 mg
- Sodium: 953.7 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 5.3 g
- Protein: 20.5 g
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