225g Risotto rice
300ml vegetable stock with water
1 aubergine, roughly diced
50g baby’s carrots, roughly diced
2 shallots, finely diced
1 yellow pepper, finely diced
2 tomatoes, finely diced
1 tbsp olive oil
SERVES 2
( 994 Calories, 16g Fat, 95g Carbs, 18g Protein)
Nutrition in 1 serving
( 497 Calories, 8g Fat, 47.5g Carbs, 9g Protein)
- Bring a large saucepan of boiling water to the boil with the vegetable stock and add your rice. Simmer on a low heat for 25 minutes until cooked.
2. When there are about 8 minutes left on the rice, cook all the vegetables together in the oil on a low to medium heat for about 8 minutes.
3. Add the rice and stock to all the vegetables, stir thoroughly and serve.
