Vegetables Recipes - English Vegetable Risotto

Ingredients

• 30 ml/2 tbsp sunflower oil

• 1 large onion, sliced

• 225 g/8 oz/1 cup long-grain rice

• 750 ml/3 cups vegetable stock

• 450 g/1lb/4 cups frozen mixed vegetables

• 1 red (bell) pepper, chopped

• 45 ml/3 tbsp Worcestershire sauce

• Salt and freshly ground black pepper

• Grated cheese

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Method:

1. Heat the oil in a saucepan. Add the onion and fry (sauté) gently for 3 minutes. Add the rice and cook, stirring, for a further 1 minute.

2. Add 600 ml/2 1/2 cups of the stock and bring to the boil. Simmer gently for 15 minutes or until the liquid is absorbed.

3. Stir in the remaining ingredients except the cheese, including the rest of the stock, and simmer for a further 10 minutes or until the liquid is absorbed and the rice and vegetables are tender.

4. Serve hot with grated cheese sprinkled over.