200g/7oz quick cook risotto rice
350ml/12fl oz chicken stock or vegetable stock (according to packet
instructions)
1 shallot, finely chopped
½ pepper, sliced
handful of fresh basil, shredded
Cooking Tips:
Cooking Instructions:
1. In a saucepan, heat the rice and the stock together, according to the
instructions on the back of the packet.
2. Towards the end of cooking add the shallot and pepper.
3. Serve in a bowl topped with the fresh basil.
If you have cooked from this recipe then give us your feedback or
even some tweaks.
