Risotto

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1 onion

8 oz (200g) mushrooms

Half a red pepper

5 oz (125g) brown rice

1 oz (25g) sunflower seeds

Chop and fry onion. Add rice and fry for a few minutes. Pour in about 3/4 pint of vegetable stock and simmer for 20 minutes. Add chopped mushrooms, salt and pepper. Simmer for 5 minutes until rice is cooked. Mix in sunflower seeds and chopped pepper. Cook a few more minutes.

Serves 2