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

Shipping and payment

Order by 1pm for same day dispatch on UK orders. For EU, US and rest of world shipping details are here. All major payment types accepted, with a no quibble refund policy.


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