Vegetable risotto

• Serves 2

• Preparation time:

• Cooking time:

Ingredients

250g rice
2 stock cubes
250g frozen vegetables

Method

1. Place 1 litre of water in medium sized saucepan over high heat and bring to the boil, add stock cubes and stir to combine. Turn off heat.
2. Place medium sized frypan or saucepan over medium heat, add rice, vegetables and half the amount of stock, just so rice is covered. Bring to boil then reduce to simmering, stirring occasionally. Cook until water has almost evaporated, then add the remaining stock, cook until rice is al dente. Serve.

Notes