Sweet Peppers

Take: 1 small onion; 5-6 large cloves of garlic; olive oil; 1 sweet pepper (red); 4-5 large button mushrooms; black pepper; Worcestershire sauce; couple of handfuls of risottto rice; about 1pt vegetable stock (from powder); and maybe a little milk.

1. Peel and chop the onion and garlic and put it on a low heat in a big pan with the olive oil.
2. While the onion and garlic is sweating, deeseed and finely chop the pepper and then add it to the pan. Finely slice the mushrooms and put them in too. Add the black pepper and Worcestershire sauce. Keep stirring as you turn the heat up a little.
3. After a couple of minutes, add a little more olive oil and then the rice. Keep stirring so that everything keeps moving around the pan.
4. After a couple of minutes, add a little of the stock. Keep stirring until the stock has been absorbed and keep adding a little more stock, stirring just about all the time, until you have poured in all the stock. This should take about 10-15 minutes or so.
5. Test a couple of grains of rice. If they are cooked and the pan doesn’t look too dry, then you’re done. If they are not cooked or the pan is a bit dry-looking, add some milk and stir is in. Keep adding a little more milk (or water) and stirring the food until the rice is cooked and the dish looks moist and ready to eat.
6. Eat!

As a main dish, this will do about 2 people. As an accompaniament it will do 3-4 people.

COOK’S TIP
For a richer meal, if you haven’t been eating chocolate raisins all afternoon, try finishing the rice with double cream instead of milk.

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