Saturday, August 2, 2008

CORE Risotto with Chargrilled Capsicums

Serves: 4

Difficulty: Easy

  • 250 g premium beef mince
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 1/2 cups basmati rice
  • 1 tin diced tomatoes
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas (try mint)
  • 1-2 cups frozen or grated vegies
  • Italian herbs mix
  • 4 beef stock cubes
  • 4 tsp olive oil
  • 2 TB tomato paste
  • chargrilled capsicums, sliced into strips (about 1 1/2 capsicums)
Fry beef, onion and garlic in large nonstick pot with 1tsp oil and put aside.
Using same pan, turn down to medium, add the remaining oil and the dry rice.
Stir to coat with oil, and fry for about 3 or 4 minutes.
Add 2 cups of water and beef stock and simmer for 10 minues until most water has absorbed.
Add tomatoes and tomato paste and cook for another 5-10 minutes, adding a splash more water if it looks a little dry.
Add frozen or grated vegies, beef mix, capsicums and a good sprinkle of italian herbs mix and cook for 5 minutes, stirring.
Again, add a little water if it starts to stick.

Not on Core? The total for this recipe is approx 26 points

1 comment:

Anonymous said...

Very mourish - I made it for dinner guests and they all had nothing but praise for the dish. Thanks Dee!