Egg And Beansprout Risotto
Ingredients
4 eggs
1 onion
1 slice green pepper deseeded
30 ml vegetable oil
45 gr mushrooms
120 gr cracked
260 gr premium tomatoes
450 ml vegetable stock made with a stock cube
220 gr beansprouts
60 ml satay stir-fry sauce
Instructions
6. Season well with salt and pepper, then turn the risotto into a warmed serving dish and garnish with the remaining egg and some fresh coriander leaves, if using.