Home Recipes Tomato and Chilli Risotto

Tomato and Chilli Risotto

  • Easy
  • Serves 6 - 8

Ingredients

Method

500g Tilda Arborio Risotto Rice
2 tbsp olive oil
1 garlic clove, crushed
1 large onion, finely chopped
1.65 ltr vegetable stock, hot
300ml passata, sieved tomatoes
75g peppadews or 1-2 chillies, finely chopped
25g chives, finely chopped
125g garlic and herb soft cheese
Salt and pepper
Parmesan cheese, to serve

  1. Add the oil, garlic and onion to a heavy based pan over a medium heat and cook for 5-8 minutes until softened.
  2. Stir in the rice ensuring the grains are coated in the oil, add 150ml of the vegetable stock and simmer for 2 minutes.
  3. Add the remaining hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. Halfway through the cooking, add the passata and peppadews or chillies.
  4. Continue until all the liquid has been absorbed and the rice is al dente, about 20-25 minutes.
  5. Stir through the chives and the cheese, allowing it to melt.
  6. Season to taste and serve sprinkled with Parmesan cheese.