£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Mixed pepper risotto
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Nutritional Info
Calories per serving
237KCal
Ingredients
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 red and 1 yellow pepper, deseeded and diced
- 2 tbsps dry white wine
- 200g Arborio risotto rice
- 1 small red chilli, sliced
- 1 litre vegetable stock
- freshly ground black pepper
- For the garnish
- 1 tbsp chopped fresh parsley
- parmesan cheese
Cooking Instructions
- Heat a non-stick frying pan then dry-fry the onion and garlic until soft. Add the red and yellow peppers and cook for 1-2 minutes before adding the white wine.
- Add the rice and chilli and gradually stir in the stock 150ml at a time, waiting until the stock is absorbed before adding a little more. Repeat until all the stock has been absorbed and the rice is fully cooked, seasoning with black pepper.
- Transfer to serving plates and garnish with fresh parsley and a little parmesan. Serve with a large mixed salad.
Tips
For a nutty flavoured risotto choose wholegrain risotto rice. As different rice absorbs liquid at different rates, the quantity of stock needed may vary.
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