Tomato and red pepper risotto
prep: 10 minutes
cook: 20-25 minutes
serving: 2
Nutrition Facts
each serving
KCal
385
Carbs
56.3g
fiber
3.4g
Protein
12.4g
Fat
11.5g
Saturates
3.6g
Sugars
13.9g
Salt
1.1g
Fruit/Veg Portion
4
Ingredients
all 8 types- 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
Directions
3 steps in totalStep 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.
PRINT
I MADE IT
