Fresh inspiration for money-saving weeknight dinners

Serves 4 Prep 5 mins Cook 30 mins

1 tbsp olive oil

1 onion, chopped

300g risotto rice

400g can chopped tomatoes

200g frozen roasted peppers

600ml vegetable stock handful flat-leaf parsley, chopped parmesan or vegetarian alternative,

to serve (optional)

1 Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Stir in the tomatoes, peppers and 500ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

2 Stir in the remaining stock and parsley, season to taste and scatter with parmesan. PER SERVING 334 kcals, fat 4g, saturates 1g, carbs 70g, sugars 9g, fibre 5g, protein 9g, salt 1.3g