Vegetable Risotto.
1 box of Gallo Risotto four cheese Rice
1 red onion, chopped
1 red pepper, roughly chopped
mushrooms, quartered, or if very small, left whole
a clove of garlic, crushed
some peas/sweetcorn
Sundried tomatoes, snipped up with scissors, (ones not in oil)
1. Put all ingredients in the saucepan, making sure you add the amount of water as per instructions on the box of rice. Put the lid on and let it simmer for about 10 minutes, stirring it often.
2. Reduce the heat for about 5 minutes. Add fresh basil at this stage. Turn off heat and leave with the lid on for about 2 minutes.
3. Serve with a small amount of parmesan, and a green salad.
Serves 2
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