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     Chilli Risotto

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    Posts : 47
    Join date : 2009-05-05

    PostSubject: Chilli Risotto   Fri 26 Aug 2011, 06:36

    Chilli Risotto


    Fry Light, for spraying
    1 onion, chopped
    113g / 4oz mushrooms, sliced
    2 tsp dried paprika
    3 tsp chilli powder
    dash of Worcestershire Sauce
    397g / 14oz can chopped tomatoes
    113g / 4oz frozen peas
    397g / 14oz can sweetcorn
    397g / 14oz can kidney beans, drained
    2 tsp artificial sweetener
    284ml / ½ pt stock made with Vecon
    1 packet Batchelors Savoury Rice, any variety
    salt & ground black pepper


    1. Spray a large non-stick saucepan with Fry Light, add the onion and mushrooms and cook for 2-3 minutes.

    2. Stir in the remaining ingredients, bring to the boil and simmer for 10-15 minutes or until the liquid is absorbed. Season to taste before serving.

    Serves 4

    0.5 syns per serving

    Can Be Frozen

    Cool as quickly as possible and transfer to a freezer proof container. Leave to thaw overnight. Regeat gently in a covered saucepan for about 20 mins till piping hot. Add a litle bit of water if needed.
    Could also be microwaved.


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