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Cajun tomato & vegetable risotto
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1 tbsp essential Waitrose Olive Oil
½ x 750g pack frozen essential Waitrose Grilled Vegetable Mix
2 tsp Cajun seasoning
250g essential Waitrose Short Grain Rice
400g can essential Waitrose Chopped Tomatoes
400g can essential Waitrose Kidney Beans, drained and rinsed
600ml vegetable stock
1. Heat the oil in a large frying pan and fry the vegetables for 2 minutes. Then add the Cajun seasoning and rice and cook for 1–2 minutes. Stir in the tomatoes and kidney beans.
2. Gradually add the stock a little at a time and cook, loosely covered, for 20 minutes over a low heat until the rice is tender and liquid has been absorbed. Serve immediately.
Typical values per serving:
2 of your 5 a day per serving
This recipe was first published in December 2014.