Tomato And Red Pepper Risotto

Ingredients

• 1 tablespoon rapeseed oil
• 1 small onion, finely chopped
• 100g risotto rice
• 400g tin plum tomatoes, juice and flesh puréed
• 150ml low-salt vegetable stock
• 1 tablespoon fresh parmesan cheese, grated
• 400g tin pimentos, drained and flesh sliced
• freshly ground black pepper

Preparation

1. heat the oil in a non-stick pan. add the onion and fry for 2-3 minutes until softened.
2. stir in the rice and coat in the oil. pour in the tomatoes and stock, bring to the boil and simmer gently for 15-20 minutes, stirring continuously, until the rice is just tender.
3. stir through the remaining ingredients, season well, heat through and serve.