Vegetable Risotto

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


( 994 Calories, 16g Fat, 95g Carbs, 18g Protein)

Nutrition in 1 serving

( 497 Calories, 8g Fat, 47.5g Carbs, 9g Protein)

  1. 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.

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