5 min Prep, 50 min Cook
Pour the stock over the rice in a suitable oven-proof dish, mix well, cover, and cook in the oven. It is advised to use the fan plus setting and put the oven on 170-190°C.
Add some saffron and finely chopped red pepper to give the rice a beautiful colour.
Add approx. 100g peas and 1 small diced beetroot.
Put some grated Parmesan over just before serving.
Serving Size 87.5 g
|Amount Per Serving|
|Calories 200.8 cals||10%|
|% Daily Value*|
|Kilojoules 870.3 kJ||10%|
|Fat 1.1 g||2%|
|Sodium 131.8 mg||6%|
|Carbohydrate 31.4 g||10%|
|Protein 3.6 g||7%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|