Spicy Risoni | 290 Cals per serve
Spicy Risoni | 290 Cals per serve
You will need:
(serves 5)
1 cup risoni pasta or (200g)
1 tin chopped tomatoes (400g)
1 litre vegetable stock
1/2 tsp chilli powder
2 birds eye chillies, finely chopped
4 sticks celery, finely chopped
2 carrots, roughly chopped
1 brown onion, finely chopped
3 cups frozen peas
1 bunch fresh thyme, picked
3 garlic cloves, finely chopped
salt & pepper
2 tbsp extra virgin olive oil
Top tip:
This lunch is all about speed so do yourself a favour and buy the pre-cooked rice portions, ready to go in just 90 seconds.
Simple steps:
- Heat a large saucepan over a high heat and drizzle a generous amount of extra virgin olive oil into the pan.
- Add the onion, celery and carrot and fry for 2-3 minutes. Add the garlic, birds eye chilli and 1/2 bunch of fresh thyme and fry for another 2 minutes, seasoning well with salt and pepper.
- Add the chopped tomatoes and stir well. Fill the empty tin of tomatoes with cold water and add this to the pan and stir.
- Meanwhile in a separate pan bring the vegetable stock up to the boil. Once boiled add to the rest of the vegetables then place a lid on the pan and bring back to the boil.
- Once boiling add the risoni and gently stir ensuring there are no pieces sticking to the bottom of the pan. Reduce the heat to a simmer and cook for 10 minuets, stirring occasionally.
- About 3 minutes before the risoni is ready add the peas and cook for the remaining time.
