RECIPE - Tomato Risotto *Pic Included*

Serves 1 - 220 Cals

50g Risotto Rice
50g Mushrooms sliced
40g White Onion finely chopped
6/8 of a Salad Tomato
Clove of Garlic (grated)
Tobasco
Hot Water
Ground Black Pepper
Dried Basil
Serve with 25g rocket

In a non-stick pan, sautee the onion, mushroom and tomato until they start to soften. Add the garlic and sautee for a further 2 minutes. Add the rice and stir well. Cover with water and bring to the boil. Transfer to a casserole pot (with lid), add the tobasco, pepper and dried basil. Cook for 40 minutes at 220'.

Serve with a side of Rocket.