Sweet Chilli Risotto 

Give rice a sweet chilli zing with this Asian take on an Italian favourite.

Ingredients:

200 g cauliflower, chopped

150 g pumpkin, diced

1 tsp minced ginger

1 tsp minced garlic

1/4 capsicum, red or green (70g)

1 cup whole frozen baby beans

2 tins Paramount Thai Sweet Chilli Tuna in Spring Water (85g each)

2 cups Sungold Parboiled Rice, raw

2 vegetable stock cubes

2 1/2 cup water

Directions:

Heat ginger and garlic in a non-stick frying pan.

Add the pumpkin, cauliflower, capsicum, crumbled stock cubes and half a cup of water. Bring to the boil, then simmer for 3 minutes.

Add rice and remaining water. Stir through and simmer, covered, for 30 minutes. Add beans and tuna; stir and simmer for further 2 minutes until water is absorbed.

Serve steaming hot.

Variations:

Use your favourite rice for this recipe.

Author:

Family Health Publications

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