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Quorn BNS & Rocket Risotto

Quorn Mince, BNS & Rocket Rissotto

Serves: 2
Points per serving: 5

Difficulty: Easy

  • 150 g quorn mince
  • 1/2 onion, chopped
  • 1 clove garlic, crushed
  • 100g rice
  • 125g BNS cubed (small)
  • 100g frozen corn
  • 100g frozen peas (try mint)
  • 2 vegetable stock cubes
  • Frylight
  • 1 red pepper, sliced into strips
  • 2 TB fresh chopped basil
  • ½ packet rocket
Fry mince, onion, pepper and garlic in large nonstick pot with Frylight and put aside.
Using same pan, turn down to medium, add the more Frylight and the dry rice.
Stir to coat, and fry for about 3 or 4 minutes.
Add 3/4 cups of boiling water and stock and simmer for 10 minutes until most water has absorbed.
Add BNS and cook for another 5-10 minutes, adding a splash more water if it looks a little dry.
Add frozen veggies, mince mix, and basil and cook for 5 minutes, stirring.
Again, add a little water if it starts to stick.
Turn off heat, stir through rocket and serve.

Optional - serve with 1 tablespoon parmesan cheese (for an extra 1.5 points)
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