I have been experimenting in the Kitchen again and I made this one up last night serves 2
1/2 punnet of cherry tomatoes (either on or off the vine)
1 red pepper finely sliced
Drizzle or 1 spray (for the WW) olive oil
Put the tomatoes and sliced pepper into a baking dish and drizzle the oil over – bake in oven 175c for 20 minutes, by which stage the tomatoes have split.
1 onion finely chopped
1 garlic clove crushed
1 red (medium hot) chilli finely chopped
1 desert spoon of capers
1 tablespoon of olive oil or 2 sprays
Pinch of salt
150g risotto rice
1 pint of boiling water with 1 veg stock cube added
1 small bag of spinach
A really good grating of parmesan cheese
In heavy bottomed frying pan, wok, or saucepan, fry off the onion, garlic, chilli and capers until the onions start going translucent stir in the salt, add the rice and stir until all the rice is covered, then gradually add the stock, can take some time, once all stock is added and the rice is al dente, add the spinach, once this is wilted add the parmesan cheese, take off heat then stir through the tomato and peppers…again serve with a rocket salad.
