Risotto

[Guest guest]

So often I have had risotto in an omnivorous restaurant that has

turned out to be some porridge like mixture.

 

Risotto

onions, chopped

celery, chopped

sunflower oil

red pepper, chopped

½ tin pineapple pieces in their own natural juice

1 tin of sweetcorn

2 cups of frozen peas

6 tomatoes cut into wedges

1 packet Cauldron smoked tofu, cut into small/tiny cubes

2 cups wholegrain rice

2 vegetable stock cubes (e.g. Knorr)

3 cups water

Method

Wash the rice and cook in the water with the vegetable stock cubes.

Bring to the boil, stir to disperse the stock cubes. Add tight fitted

lid and lower heat to very slow simmer and cook for 40 mins.

Meanwhile saute the chopped onions and celery in the sunflower oil

using a large saucepan. When cooked add the red pepper, pineapple

pieces, sweetcorn, peas, tomatoes and smoked tofu. Add cooked rice to

the vegetables and tofu. Mix well and serve.