250g Risotto Rice (long grain will do)
600ml Water
2 Chicken Stock Cubes
2 Vegetable Stock Cubes
1 Large Onion
1 Large Pepper
1 130g Can of Sweetcorn
1 400g Can of Kidney Beans (or a handful of button mushrooms quartered)
1 200g Can of Mixed Beans
200g Frozen Peas
Olive Oil
A Knob of Butter
Equipment
1 Large Frying Pan
1 Sharp Knife
1 Chopping Board
1 Spatula
The Good Bit
- Heat a splash of oil in your frying pan, and add to it a coarsely chopped onion and pepper, cook until the onion has softened and begun to turn brown. Add to this the knob of butter then add all your rice and stir fry for about a minute.
- Add then all your water and all 4 stock cubes and bring to the boil, add the contents of the 3 cans at this stage making sure they have been well drained or the quartered button mushrooms if you are using them and the frozen peas, bring to the boil and simmer for 15 minutes stirring occasionally.
- Play at being a chef by adding whatever herbs you like, don't over do it, only add a teaspoon of one type at most (dry herbs) and don't be tempted to use more than maybe 3 herbs, i like basil here, if you are going to use fresh herbs, chop them well and add a minute before you serve add in a good knob of butter, stir well and then serve. How's this for a recommendation! Our dog who will eat a piece of dropped meat before it has chance to land on the floor and yet will pick out and leave the vegetables from a plate of Sunday dinner (and for some reason arrange the carrots around the edge of the plate) LOVES this meal
