Name Spicy Vegetable Risotto

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  • Serves: 2
  • Complexity: medium
  • kcal: Sin-free on Green, 22 Sins on Original
  • Origin: Italian
Spicy Vegetable Risotto

Ingredients

  • 227g/8 oz brown rice
  • 113g/4 oz potato, diced
  • 1 large carrot, chopped
  • 1 head broccoli, cut into florets
  • 1/2 small cauliflower, cut into florets
  • 1 large onion, chopped
  • 1 leek, chopped
  • 6 mushrooms, chopped
  • 1 red chilli, seeds removed & finely chopped
  • 1 green chilli, seeds removed & finely chopped
  • pinch of dried paprika
  • salt & ground black pepper

Cook the rice according to the instructions on the packet. Drain and set aside. Put the potato, carrot, broccoli and cauliflower in a saucepan, cover with slightly salted water and bring to the boil. Simmer for 15-20 minutes until almost cooked and then drain. In a heavy based saucepan dry fry the onion, leek, mushrooms and both chillies until soft. Add the cooked vegetables and rice to the pan and heat through. Add the paprika and season to taste before serving.

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