1 Chopped tinned tomatoes
1 veg stock cube
250g risotto rice
1 tbsp butter
Sausages (or vegetarian alternative)
1. Pu the sausages on a baking tray and cook in the oven following the instructions on the packet. Break up the stock cube into a large jug and pour in boiling water. Mix it all up and put aside for later.
2. Add the butter and oil into a separate pan and melt. Add the diced onion and cook until softened.
3. Add the risotto rice before pouring in the stock a bit at at time. Stir until absorbed before adding more.
4. Once all of the stock is in with the rice, add the chopped baby sweetcorn, tomatoes, mangetout, frozen peppers and spinach. Stir and cook for a further 2 minutes.
5. Plate up and enjoy!