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    Brown Rice Vegetable Risotto

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    Brown Rice Vegetable Risotto

    • Total time: Ready in 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • Parmigiano Reggiano
    • ½ x 750g pack Waitrose Mixed Grilled Frozen Vegetables
    • 500ml pack Cooks' Ingredients Chicken Stock
    • 3 sprigs fresh rosemary
    • 1 chopped onion
    • 200g Waitrose Wholesome Organic Brown Basmati Rice
    • 25g butter

    Method

    1. Melt 25g butter in a pan and fry 1 chopped onion over a low heat for about 10 minutes or until soft but not coloured. Add 200g Waitrose Wholesome Organic Brown Basmati Rice and 3 sprigs fresh rosemary and mix well to coat in the butter.
    2. Pour in a 500ml pack Cooks' Ingredients Chicken Stock and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the rice is tender and the liquid has been absorbed.
    3. Increase the heat and stir in ½ x 750g pack Waitrose Mixed Grilled Frozen Vegetables and cook for a further 5 minutes.
    4. Remove and discard the rosemary stalks, season well and serve scattered generously with shavings of Parmigiano Reggiano.

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