Serves 4
Preparation Time 5 minutes
Cooking Time 15 minutes
- 30ml olive oil
- 1 onion, chopped
- 2.5ml plain or smoked paprika
- 1 to 2ml chilli powder
- 250ml Arborio rice
- 1 tin chopped tomatoes
- 250 to 350ml vegetable stock
- 250ml vegetables of your choice
- fresh Italian flat-leaf parsley, to serve
1 Heat the oil in a large frying pan and sauté the onion until soft. Add the spices and fry for 1 minute. Add the rice and cook for another minute.
2 Add the tomatoes and stock and any harder vegetables. Add seasoning to taste. Bring to the boil, then reduce the heat, cover and simmer gently for 3 to 5 minutes. Add the softer vegetables, cover again and simmer until the rice is cooked and the vegetables are done. Serve sprinkled with parsley.
