Baked Red Pepper Risotto Rice Serve: 4 Ingredients:
- 1 tablespoon oil
- 1 onion, chopped
- 300 g / 10 oz risotto rice
- 100 ml / 3 1/2 fl oz white wine
- 200 g / 8 oz frozen roasted peppers
- 400 g can chopped tomatoes
- 500 ml / 18 fl oz vegetable stock
- a handful of parsley, chopped
- Parmesan cheese, to garnish
- salt and pepper
- Preheat the oven to 200°C / 180°C.
- In an ovenproof pan, heat the oil and fry the onion until it is softened.
- Turn the heat up, then stir in the rice and fry for further 1 1/2 minutes.
Now, add in the wine and stir until it is fully absorbed. - Put in the roasted peppers and tomatoes.
then stir in 400 ml / 14 fl oz of the stock.
Cover with lid and bake for about 30 minutes.
Make sure the rice is creamy and tender. - Pour in the remaining stock and add in the parsley.
Add in salt and pepper to taste.
Garnish with Parmesan and serve immediately.
- 400 g / 14 oz spaghetti
- 200 g / 8 oz fresh or frozen peas
- 300 g / 10 oz fresh crabmeat
- 5 tablespoons low-fat creme fraiche
- juice of 1/2 lemon
- 1 red chili, seeded and chopped
- a handful of parsley, chopped
- zest of a lemon, to garnish
- Tip the spaghetti in a large pan of boiling salted water.
Allow to cook for 7 minutes.
Add in the peas and cook for further 2 minutes until the spaghetti and peas are cooked through. - Reserve a little cooking water and drain in a colander.
Return the spaghetti to the pan.
Add in the crabmeat and creme fraiche. - Pour the lemon juice over.
Add in most of the chili and parsley.
Spoon over a bit of the reserved cooking water if too dry.
Stir the mixture well. - Garnish with the lemon zest, the remaining chili and parsley.
Serve immediately.
- 4 skinless chicken breasts
- 1 tablespoon sunflower oil
- onion, halved and sliced
- cinnamon stick, cut into half
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- zest and juice of a lemon
- 400 g can chickpeas, drained and rinsed
- 200 ml / 7 fl oz chicken stock
- 250 g bag spinach leaves
- salt and pepper
- Cut the chicken into chunks.
In a large frying pan, add in the oil and heat.
Gently fry the onion for about 4-5 minutes. - Increase the heat and place the chicken into the pan.
Allow to fry for 2-3 minutes.
Make sure the chicken turn golden. - Stir in the coriander and cumin.
Add in the lemon zest, then fry the mixture for 1 minute. - Now, add in the chickpeas, then pour the stock over.
Cover with lid and let simmering for approximately 5 minutes. - Season well with salt and pepper.
Add in the spinach and put the lid on again.
Allow to wilt for about 2 minutes.
Uncover and stir through. - To serve, squeeze the lemon juice over.