Speedy Roasted Pepper and Pesto Risotto

[Guest guest]

Speedy Roasted Pepper and Pesto Risotto

 

 

200 g (7 oz) packet marinated fire roasted peppers

1 large red onion, finely chopped

8 teaspoons fresh vegan basil pesto (see " Condiments " folder)

400 g (14 oz) can diced tomatoes

1 cup vegetable stock

250 g (9 oz) packet 90-second microwave arborio rice

1/3 cup chopped flat-leaf parsley

 

 

1. Drain peppers through a sieve over a medium non-stick frying pan.

Place pan over moderate heat.

 

2. Add onion cook, stirring, for 2 minutes or until soft.

 

3. Stir in pesto. Add tomato, peppers and stock and bring to the boil.

 

4. Reduce heat to low; stir in rice and simmer for 3 minutes. Turn off

heat.

 

5. Cover and stand for 10 minutes or until rice is tender and liquid

almost absorbed.

 

6. Stir in parsley. Spoon into serving bowls.

 

 

 

TIP: Add some chopped red chilli for adults.

 

 

 

Serves 4.