recipeName: tomato and red pepper risotto
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
steps: 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.
NER: ed oil onion risotto rice tin plum tomatoes juice vegetable stock parmesan cheese tin pimentos black pepper