Easy One-Pot Recipes

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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
Preparation:
  1. Preheat the oven to 200°C / 180°C.
  2. In an ovenproof pan, heat the oil and fry the onion until it is softened.
  3. 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.
  4. 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.
  5. Pour in the remaining stock and add in the parsley.
    Add in salt and pepper to taste.
    Garnish with Parmesan and serve immediately.
Creamy Crab and Pea Pasta Serve: 4 Ingredients:
  • 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
Preparation:
  1. 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.
  2. Reserve a little cooking water and drain in a colander.
    Return the spaghetti to the pan.
    Add in the crabmeat and creme fraiche.
  3. 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.
  4. Garnish with the lemon zest, the remaining chili and parsley.
    Serve immediately.
Lemon-Spiced Chicken with Chickpeas Serve: 4 Ingredients:
  • 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
Preparation:
  1. 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.
  2. Increase the heat and place the chicken into the pan.
    Allow to fry for 2-3 minutes.
    Make sure the chicken turn golden.
  3. Stir in the coriander and cumin.
    Add in the lemon zest, then fry the mixture for 1 minute.
  4. Now, add in the chickpeas, then pour the stock over.
    Cover with lid and let simmering for approximately 5 minutes.
  5. 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.
  6. To serve, squeeze the lemon juice over.
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