Vegetable Risotto
Ingredients 6oz brown rice 2 tbsp olive oil 1 large onion, chopped 1 or 2 cloves of garlic,
crushed 1 red pepper, sliced 4oz mushrooms, sliced 1-cup peas (fresh or frozen) 1-cup sweetcorn
(fresh or frozen) 2 medium carrots, chopped into small cubes a pinch of mixed herbs freshly ground
salt and pepper
Method Put the rice into a sieve and run under the cold tap until the water runs clear. Place the
washed rice in a saucepan and cover with an inch of water, bring to the boil and simmer until
tender. Taste to check.
Wash and prepare vegetables. Put the peas, sweetcorn and carrots in a pan of boiling water and
simmer for 5 minutes. Heat the olive oil in a large frying pan and add the garlic until it begins to
brown – then add the onion. Fry gently for about 3 minutes then add the red pepper and mushrooms.
Fry gently for another 3 minutes and add the salt pepper and herbs to taste.
We often use just one herb such as oregano or thyme for a difference. After a few minutes turn off
heat and put a lid on the frying pan and leave for 5 minutes to let the flavours mingle.