Mediterranean Risotto Recipe

350g arborio rice
25g butter
1 green pepper (chopped)
1 red pepper (chopped)
1 onion (chopped finely)
225g tin chopped tomatoes
2 pints vegetable stock
100g frozen peas
2 tbsp olive oil

1. Melt the butter and oil in a large pan, add onion and fry till golden and soft.

2. Next add the peppers and fry for approx 3-4 minutes. Add rice and stir for 1 minute.

3. Add the tomatoes and a ladleful of vegetable stock, stirring frequently and cook gently until stock has been absorbed. Add more stock as each batch is absorbed, continue stirring frequently.

4. Repeat the process of the vegetable stock until the risotto is thick and creamy (it takes around 20-25 minutes).

5. Finally add the peas, salt and pepper to taste. Serve hot either as a main dish or a side dish.