This chili risotto recipe takes less than 20 minutes to make - perfect for a quick dinner after work.
Ingredients:
Fry Light
1 onion, chopped
4oz mushrooms, sliced
2tsp dried paprika
3 tsp chilli powder
Dash of Worcestershire sauce
4oz chopped tomatoes
4oz frozen peas
14oz sweetcorn, drained
14oz kidney beans, drained
2tsp artificial sweetener
1/2pt stock
1 packet Batchelors Savoury Rice
Salt & pepper to taste.
Spray pan with fry light and cook onions and mushrooms for two to three minutes.
Stir in remaining ingredients.
Bring to boil.
Reduce heat and simmer for 10 to 15 minutes until liquid has absorbed.
Season to taste.
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