This Cosy Spiced Risotto is such a great Wednesday night meal. Quick and easy to make, packet with vegetables and seasoned with warming cumin and vegetable stock. If you’re looking for some extra comfort you could always stir through some grated cheddar cheese like my husband does.

INGREDIENTS

1 Courgette

1 Onions

1 Yellow Pepper

2 Teaspoon Cumin

2 Teaspoon Minced Garlic

2 Vegetable Stock Cubes

2 Cups Risotto Rice

METHOD

Finely dice the vegetables, place in a large frying pan and fry in some olive oil on a medium heat until softened.

Add the cumin and minced garlic to the oan and stir through.

Add 2 cups of risotto rice to the pan. Mix until rice is coated and leave for a minute or two to toast slightly.

Crumble the stock cubes over the risotto and add water to cover top of rice and vegetables.

Leave the pan to simmer for approximately 20 minutes or until rice is cooked through, stirring at regular intervals so mixture doesn’t stick to the pan.

Serve warm and enjoy!