Ingredients:
Oil - 2 tbsp
Onions - 2 small (finely chopped)
Long grain rice - 200 gms
Chicken stock cubes - 2
Water - 700 ml
Mushrooms - 100 gms (sliced)
Cooked peas - 50 gms
Red pepper - 1 small (chopped)
Green pepper - 1 small (chopped)
Few black olives for garnish
Method:
Oil - 2 tbsp
Onions - 2 small (finely chopped)
Long grain rice - 200 gms
Chicken stock cubes - 2
Water - 700 ml
Mushrooms - 100 gms (sliced)
Cooked peas - 50 gms
Red pepper - 1 small (chopped)
Green pepper - 1 small (chopped)
Few black olives for garnish
Method:
- Heat the oil; fry the onions and rice until golden brown, stirring frequently- about 10 minutes.
- Add the crumbles chicken stock cubes and the water.
- Bring to boil, stirring, then cover and simmer gently for about 10 minutes.
- Add all the other ingredients and simmer for a further 10 minutes or until rice has absorbed all the liquid.
- The risotto should be stirred occasionally while cooking.
- Garnish with black olives.
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