Red Pepper & Verjuice Risotto

1 tbsp oil

1 onion, chopped

300g risotto rice

100ml Verjuice 

400g can chopped tomato

200g roasted pepper

A handful of sweetcorn (Optional)

500ml vegetable stock

A handful of rocket

parmesan

Slice of lemon 

 

 

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the Verjuice, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

 

Stir in the remaining stock, season and scatter the rocket, Parmesan and a drizzle of lemon, if you like.

 

 

 

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