Name: Tomato and red pepper risotto
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 2
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

A simple, Mediterranean-inspired risotto.

Serves

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

What makes a healthy, balanced diet?

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

Step 1

Heat the oil in a non-stick pan. Add the onion and fry for 2-3 minutes until softened.

Step 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.

Step 3

Stir through the remaining ingredients, season well, heat through and serve.

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.