Mushroom and vegetable paella

Ingredients for 4 servings:

• 250 g risotto rice
• 1 onion(s)
• 1 bell pepper(s), red
• 150 g peas, frozen
• 4 spring onions
• 150 g mushrooms
• 150 g green beans
• 1 tsp curry powder
• 600 ml vegetable stock
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Low Fat 30, only 2% fat

Finely dice the onions. Roughly chop the bell pepper and the beans. Halve the mushrooms and slice the spring onions into thick rings. Sauté the onions in a large pan. Then add the remaining vegetables, including the peas, and continue to sauté, stirring occasionally. Add the rice, sauté briefly, and sprinkle with curry powder. Deglaze with the stock, bring to a boil, and simmer, covered, over medium heat for about 15 minutes. Stir occasionally to prevent burning. Season to taste with salt and pepper, and serve.