Risotto

Ingredients
250g Risotto Rice (long grain will do)
600ml Water
2 Chicken Stock Cubes
2 Vegetable Stock Cubes
1 Large Onion
1 Large Pepper
1 130g Can of Sweetcorn
1 400g Can of Kidney Beans (or a handful of button mushrooms quartered)
1 200g Can of Mixed Beans
200g Frozen Peas
Olive Oil
A Knob of Butter

Equipment
1 Large Frying Pan
1 Sharp Knife
1 Chopping Board
1 Spatula

The Good Bit

1. Heat a splash of oil in your frying pan, and add to it a coarsely chopped onion and pepper, cook until the onion has softened and begun to turn brown. Add to this the knob of butter then add all your rice and stir fry for about a minute.
2. Add then all your water and all 4 stock cubes and bring to the boil, add the contents of the 3 cans at this stage making sure they have been well drained or the quartered button mushrooms if you are using them and the frozen peas, bring to the boil and simmer for 15 minutes stirring occasionally.
3. Play at being a chef by adding whatever herbs you like, don't over do it, only add a teaspoon of one type at most (dry herbs) and don't be tempted to use more than maybe 3 herbs, i like basil here, if you are going to use fresh herbs, chop them well and add a minute before you serve add in a good knob of butter, stir well and then serve. How's this for a recommendation! Our dog who will eat a piece of dropped meat before it has chance to land on the floor and yet will pick out and leave the vegetables from a plate of Sunday dinner (and for some reason arrange the carrots around the edge of the plate) LOVES this meal
   

Serves 4

Vegetable Chili

Ingredients
1 Vegetable stock Cube
1 Sachet Chilli Sauce Mix
1 400g Can Mixed Beans
1 400g Can Chopped Tomatoes
1 400g Can Kidney Beans
1 130g Can Sweetcorn
150ml Strong Black Coffee
1 Large Onion
1 Pepper (any colour you want)
250g Rice (just not pudding rice)
A Splash of Olive Oil

Equipment
A Wok or Large Frying Pan
1 Large Pan
1 Wooden or Plastic Spatula
1 Wooden or Plastic Serving Spoon
1 SHARP Knife
A Chopping Board (Acrylic or Wood, Glass blunts your blades very quickly!!)

The Good Bit

1. Start by warming your dash of oil in the wok/frying pan, don't worry about how much you put in just give it a good drizzle just take into account your not deep frying chips!
2. Whilst your oil is warming, its prep time. Peel and cut your onion and pepper into small chunks. Open your cans and drain the kidney beans and sweetcorn. 2/3rds fill your large pan with water and add a sprinkle of salt and bring to the boil.
   
3. Now your oil is warm (if it's smoking turn it down a little) put your onions and pepper in until they feel soft and the onions look to have gone clearer, about 5 minutes
4. Add your cans of mixed beans and kidney beans, you should now add the stock cube and stir in well.
   
5. Add your chilli sauce mix and coffee and stir in well then add the tomatoes and sweetcorn, stir and leave to simmer.
6. The water in your other pan should now be boiling so add the rice and stir with the spoon, cook the rice to packet instructions, usually 10-15 minutes.
7. Have a kettle of boiled water ready for when your rice is done, once the rice is done (you can taste a small amount to see if it is soft (done) or a little crunchy (needs a Little longer) put it in a colander and wash with the boiled water.
8. Serve the rice in a ring and heap the chilli in the centre and how about a dollop of soured cream at the side of the plate sprinkled with chilli powder or cayenne pepper for when you are entertaining
   

Serves 4.