INGREDIENTS
30ml (2tbsp) Somerfield Olive Oil
700ml (1 1/4 pints) hot vegetable stock
1 onion, finely chopped
225g (8oz) sweetcorn
1 clove garlic, crushed
25g (1oz) freshly grated Parmesan cheese
175g (6oz) button mushrooms, sliced
15ml (1tbsp) fresh parsley
1 medium courgette, sliced
Salt and freshly ground black pepper
1 stick celery, sliced
Extra Parmesan for topping
1 medium yellow pepper, cored, de-seeded & sliced
Crusty French bread for serving
225g (8oz) Risotto Rice
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METHOD
1. Heat the oil in a large heavy-based pan, add the onion, and garlic,
fry until soft.
2. Stir in the mushrooms, courgette, celery, pepper and rice. Cook
for 3-4 minutes.
3. Pour in a quarter of the stock and simmer until the stock is
absorbed.
4. Gradually stir in the remaining stock in stages, allowing the
liquid to be absorbed before adding more. This will take about 25
minutes.
5. Stir in the sweetcorn, cheese and parsley. Season to taste, top
with flakes of Parmesan and garnish with parsley. Serve immediately
with crusty French bread
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