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

Nutritional Information:

Each 390g serving contains (excludes serving suggestion)

KCal: 385
Carbs: 56.3g
Fibre: 3.4g
Protein: 12.4g
Fat: 11.5g
(Low)
Saturates: 3.6g
(Low)
Sugars: 13.9g
(Low)
Salt: 1.1g
(Low)
Fruit/Veg Portion: 4

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.