Veggie risotto
Risotto rice 80g
Dried peas 15g
Dried mushrooms 15g
Parmesan cheese 30g
Chicken stock 5g
Salt and pepper to taste
1) Bring water to boil, add chicken stock, rice, dried vegetables.
2) Simmer for around 20 minutes (or until all liquid has been absorbed).
3) Season with salt and pepper to taste and sprinkle top with parmesan cheese.
Variations: Instead of dried veg, try fresh carrots, zucchini and green beans. Instead of rice, try quinoa.