Vegetable Risotto

Serves 4

• 6 ounce mushrooms
• 6 ounce courgettes
• 6 ounce leeks
• 2 teaspoons oil
• 12 ounce long grain frozen rice
• 1 can chopped tomatoes with herbs
• 1 teaspoon dried thyme
• 2 level tablespoons tomato puree
• 3 ounce cashew nuts
• 4 ounce sweetcorn canned
• salt and pepper
• chopped parsley

Method

1. Slice mushrooms, courgettes and leeks.
2. Heat oil in a non-stick pan or wok and cook the vegetables for two minutes, stirring frequently.
3. Add the rice, tomatoes, thyme and puree and cook for three minutes, stirring occasionally.
4. Stir in cashews and sweetcorn.
5. Season to taste and cook for a further minute before serving.
6. Sprinkle with parsley.