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Cajun tomato & vegetable risotto
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1 tbsp Filippo Berio Mild & Light Olive Oil
½ x 750g pack frozen essential Waitrose Grilled Vegetable Mix
2 tsp cajun seasoning
250g essential Waitrose Short Grain Rice
400g can Cirio Chopped Tomatoes
400g can essential Waitrose Kidney Beans, drained and rinsed
600ml vegetable stock
1. Heat the olive oil in a large frying pan and fry the vegetables for 2 minutes. Add the cajun seasoning and rice and cook for 1-2 minutes. Stir in the chopped 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 the liquid has been absorbed. Serve immediately.
Typical values per serving:
This recipe was first published in January 2015.