Why not give Bev’s spring risotto a go this week? Packed with veg, yet really filling – you can’t go wrong with this tasty meal!
Bev says, ‘This is a favourite option of ours – perfect for that first warm evening out in the garden!’
Preparation time: 15 minutes, cooking time: 30-40 minutes, serves: 4-5
Total cost : approx. £3.92*
1 tbsp cooking oil
8 spring onions, chopped
1 pack button mushrooms, cut into halves
2 red peppers, deseeded and chopped into strips
1 tin chopped tomatoes
300g risotto rice
1 pint vegetable or chicken stock
1tsp chilli powder
Salt and pepper to season
Grated cheese to serve (optional)
Heat the oil in a large pane
Gently fry the mushrooms & pepper for ten minutes or until softened
Stir in rice until it is coated with the oil and looks slightly translucent, then fry for two minutes
Add the chopped tomatoes and chilli powder and stir together
Add the stock a little at a time and stir constantly
As the stock is absorbed, add a little more. Keep doing this until all the stock has been added.
If the rice is not fully cooked, you may need to add more water, a little at a time and keep stirring.
Taste the risotto and season to taste.
Serve with the optional grated cheese or on its own.
*Prices from Tesco, correct at time of publishing.