Chilli Risotto

Chilli Risotto

Ingredients

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

Method

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.