Risotto Mixed pepper and cherry tomatoes

300g Risotto rice

3 Mixed peppers

600ml vegetable stock

30ml Cream

25g Butter

2 Garlic cloves

8 Cherry tomatoes

Handful fresh chopped parsley

Method

1. place peppers on try and put into oven 190 f 15 mins

2. place pan on medium heat with olive oil

3. lightly fry garlic then add rice, add a little stock at each time being careful not to burn the bottom

4. place cherry tomatoes in oven with peppers for 5 mins

5. to finish dish add all ingredients vegetables then cream, butter and finish with parsley

if your looking to improve the taste, you can always drop a little pesto at the end and add grated parmesan, it’s a great dish

Disclaimer

The content of this blog post is for informational purposes only and does not constitute medical advice. Always consult with a qualified healthcare professional for any health concerns or before making any decisions related to your health or treatment. Information regarding supplements has not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. Individual results may vary.

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