NEED TO CUT COSTS? It’s In The Can! flavours for every taste

Bisto Creamy Vegetable Risotto

Ingredients

50g butter

200g onion, finely diced

575g Arborio risotto rice

200g red peppers, chopped

450g mushrooms, sliced

40g Bisto Vegetable Boullion Paste

1.5l boiling water

Method

1.5l boiling water

325g broccoli florets cut into 15mm pieces, blanched

225g frozen sweetcorn, defrosted

2 tbs pesto sauce

(*check for allergens)

275ml single cream

75g parmesan cheese, grated

Prep: 15 minutes

Cook: 35 minutes

Serves: 10

1. Melt the butter and sauté the onion until slightly softened.

2. Add the rice, peppers and mushrooms and cook for a further 5 minutes.

3. Mix the Bisto Vegetable Bouillon Paste with the boiling water and gradually stir into the rice, bringing to a simmer, over a period of about 10 minutes.

4. Add the remaining vegetables and cook for a further 5 minutes until the rice is tender and most of the Bouillon has been absorbed.

5. Stir in the cream and pesto and sprinkle over the parmesan cheese.

Using tinned foods for cooking can save time, money and reduce food waste, but they also present opportunities to create tasty, innovative dishes. With rising food prices, finding innovative ways to use canned goods is becoming a growing trend. Celebrity chef Yotam Ottolenghi’s latest book “Shelf Love” provides plenty of advice on how to make meals using canned products and store cupboard essentials to inspire home cooks and professional chefs alike.

Canned foods have a long shelf life – over three years on average – which means they can be kept in store cupboards ready for when you need them. Restaurateur Kathy Siddell puts canned fish centre stage at her Saltie Girl restaurants, in London, Boston and Los Angeles. There are 106 varieties on the London menu, including smoked anchovies, sardines, cockles, razor clams, scallops and mackerel.

The amount of preparation is reduced with canned food. For example, tinned potatoes are already peeled before they are canned. This is one of the main attractions for chef Theo Michaels, the Canned Food UK ambassador. He says, “What I love about tinned foods is that much of the

Allergens Tips

Suitable For: Coeliac

Please check the ingredients declaration on the products you use making this recipe. This recipe may contain: Celery, Milk.

Want to make it vegetarian? Swap the Parmesan for a hard vegetarian cheese.