Ingredients
- 4 eggs
- 1 onion (finely sliced)
- 450 ml vegetable stock made with a stock cube
- 400 g premium tomatoes (canned chopped)
- 200 g beansprouts
- 225 g cracked
- 4 tbsp satay stir-fry sauce
- 125 g mushrooms (sliced)
- 2 tbsp vegetable oil
- 1 slice green pepper deseeded
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.
