Cajun tomato & vegetable risotto

Name: Cajun tomato & vegetable risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Filippo Berio Mild & Light Olive Oil; 750 g pack frozen essential Waitrose Grilled Vegetable Mix; 2 tsp Cajun seasoning; 250 g essential Waitrose Short Grain Rice; 400 g can Cirio Chopped Tomatoes; 400 g can essential Waitrose Kidney Beans, drained and rinsed; 600 ml vegetable stock

This beautiful rissoto is made easy by the frozen grilled vegetable mix and is elevated by the cajun seasoning.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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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

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.
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 when made using specific products in recipe