SAFFRON AND RED PEPPER RISOTTO

Yields: 4

Prep Time: 20 mins

Process Time: 20 mins

Total Time: 40 mins

Calories per Serving: 363

Ingredients

• 300 g

  (11oz) risotto rice

• 2

  large pinches of saffron

• 150 mL

  (5fl oz) white wine

• (7oz) roughly chopped roasted red pepper

• 50 g

  (2oz) rocket

Directions

1. Heat 1tbsp extra virgin olive oil in a large pan over medium heat. Fry 300g (11oz) risotto rice and 2 large pinches of saffron for 1min, then add 150ml (5fl oz) white wine and leave to bubble until most of the liquid has been absorbed. Measure 800ml (1¼ pint) boiling water into a large heat-proof jug. Add a ladleful of this water to the rice pan and stir until the water has been fully absorbed. Continue this process until the rice is cooked, about 15-18min. Stir through 200g (7oz) roughly chopped roasted red peppers and check the seasoning. Serve immediately topped with 50g (2oz) rocket and a drizzle of extra virgin olive oil.

Per Serving:

• Calories: 363
• Total carbs: 69 g
• Sugars: 3 g
• Total fat: 7 g
• Saturated fat: 1 g

2023-03-15T12:08:15Z dg43tfdfdgfd