Roasted Red Pepper Risotto
Store cupboard cooking that feeds your soul and body
Ingredients
- 1 Jar Roasted Red Peppers Around 320g when drained
- 500 ml Vegetable Stock
- 1 Onion
- 1 Clove Garlic
- 1 tbsp Garlic Oil
- 2 tbsp Tomato Puree
- 150 grams Risotto Rice Arborio, Caraoli, Vialone Nano
- A handful Fresh Basil Leaves
Instructions
- Time to PrepDrain the Jar of Roasted Red Peppers and add to a blender. Whizz until almost smooth. Add in half of the stock and whizz to combine then transfer to a small saucepan along with the remaining stock and set over a low heat to get warm and stay warm.Next finely chop your onion. In a medium to large saucepan heat the Garlic Oil then add the chopped Onion. Allow to soften for 2 minutes.Grate in the Garlic stir and cook for 1 minute. Add the Tomato Puree and cook for one minute stirring to stop it sticking.Now add the rice to the tomatoey onions, stirring and cook for 1 more minute.
- Stock & StirAdd 1 ladle of hot red pepper stock liquid to the rice stirring constantly as the rice absorbs the stock. Once it seems fairly dry and you can see the bottom of the pan as you stir add another ladle of stock.Repeat this until the rice is cooked and creamy, it will take between 20 and 30 minutes – if you need you can add hot water if you run out of stock.Once you have added the final ladle and you are happy with the bite of the rice, cover with a lid. Finely chop the basil and stir through. Serve immediately.