the Recipe for our
Tomato & Red Pepper Risotto
INGREDIENTS
Serves 3-4
- A good glug of olive oil.
- 1 red pepper deseeded and sliced.
- Another good glug of olive oil.
- 1 medium onion, peeled and chopped.
- 1-2 cloves of garlic, sliced.
- A good pinch of smoked paprika.
- 300g arborio (risotto) rice.
- A glass of white wine.
- 1 tin of chopped or cherry tomatoes, or 12 very very very ripe cherry tomatoes. Very!
- 1 litre of veg or light chicken stock (approximately). HOT
- A nice handful of fresh basil, torn or sliced.
- Salt and pepper.
METHOD
In a saucepan on a high heat fry the peppers in the first glug of olive oil until just colouring at the edges.
Turn down to medium heat and add the second glug of olive oil, the onions with a good pinch of salt and a good twist of black pepper, cover and sweat until the onions are soft.
Add the garlic and cook for 5 minutes more.
Add the rice and cook for a further 5 minutes stirring frequently.
Add the wine, stir again and cook for 5 minutes more, continuing to stir frequently.
Next, add the tomatoes and cook for another 5 minutes.
Heat the stock in a separate pot while the onions are cooking.
Now start adding the hot stock one ladle at a time, allowing nearly all the stock to be absorbed between each ladle.
Add the basil with the last ladle of stock.
An optional knob of cold butter and a handful of freshly grated Parmesan cheese can also be added at this point to make it more unctuous.
Check the seasoning and serve.
Coeliac
Friendly
Ready
90mins
To serve, spoon the risotto onto warm plates or bowls, drizzle with olive oil and balsamic vinegar, sprinkle with a little flaky sea salt and freshly ground black pepper and finally grate on some Parmesan cheese.
Enjoy!
