tomato and red pepper risotto

Serves: 4

Ingredients:
1 tablespoon rapeseed oil
1 small onion, finely chopped
100g risotto rice
400g tin plum tomatoes, juice and flesh puréed
150ml low-salt vegetable stock
1 tablespoon fresh parmesan cheese, grated
400g tin pimentos, drained and flesh sliced
freshly ground black pepper

Method:
heat the oil in a non-stick pan. add the onion and fry for 2-3 minutes until softened.
stir in the rice and coat in the oil. pour in the tomatoes and stock, bring to the boil and simmer gently for 15-20 minutes, stirring continuously, until the rice is just tender.
stir through the remaining ingredients, season well, heat through and serve.