Chakalaka Risotto (MC)

Ingredients

• 1 tsp olive oil

• ½ onion, chopped

• ½ clove garlic, sliced

• 40g (¼ cup)(1½ oz) risotto rice

• ½ tsp dried thyme

• 1 tsp curry powder

• 1 tsps fresh ginger, grated

• ½ tsp chilli flakes (or to taste)

• Salt and black pepper to taste

• 75ml (¾ cup)(2½ fl oz) vegetable stock (a vegetable stock cube and 75 ml of hot water) (add more if needed)

• ½ carrot, grated

• ½ red pepper (bell pepper), chopped

• ½ can chopped tomatoes

• 40g (¼ cup)(1 oz) sweetcorn (whole kernel corn)

Instructions:

1. Heat the oil in a large deep pan and sauté the onions and garlic for 3-4 minutes.

2. Add the risotto rice, thyme and curry powder and stir fry briefly. Next add the grated ginger and chilli, season with salt and black pepper, to taste.

3. Pour in the hot stock, bring to a boil then reduce the heat and simmer under cover for approx. 20 minutes, checking periodically. If the liquid is absorbed before the end of cooking, add some more water.

4. Next add the grated carrot, red pepper (bell pepper), chopped tomatoes and sweetcorn (whole kernel corn), mix well, cover and cook for another 5 minutes, stirring constantly.

Dinner

Serves: 1

Medium Carb