Chef, cookery tutor and owner of Pop food business in Edinburgh, Steve Brown, shares his Halloween themed risotto recipe.
Measure 750ml of boiling water into the measuring jug. Crumble in the stock cube and stir with a wooden spoon until dissolved.
Heat the oil in the saucepan over a medium heat, then add the chopped onion, leek, celery and carrots, stirring well, and cook for 5 minutes to allow the vegetables to soften but not to brown.
Stir in the chopped tomatoes and the garlic.
Pour in the vegetable stock, then add the herbs and mix in the tomato paste and bring to the boil.
Add the frozen peas, then pasta, and simmer (small bubble) for 10-15 minutes
While the soup is cooking, using the fine side of the grater, grate your Parmesan to use as a garnish.
Test the soup to ensure that the pasta is cooked and add more stock if it’s too thick.
Ladle into soup bowls and sprinkle grated cheese over the top.
Remember to freeze any portions you don’t eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy.
Defrost your frozen portions in the fridge and use within 24 hours, or in a microwave on 'defrost' directly before use.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.