Risotto is one of those dishes that deserves the time and attention that goes into making it. It’s a real labour of love and you won’t mind making this delicious spicy version – rich with stock and tomatoes, while packing a little chilli punch – again and again.
PREP TIME 10 MINS
COOK TIME 45 MINS
CALS PER SERVING 428
VEGETARIAN, FREEZABLE AND GLUTEN FREE (USE GF STOCK POTS)
500g cherry tomatoes, halved (or leave a few whole if you like)
2 red peppers, deseeded and chopped
1-2 red chillies, deseeded and chopped
2 tbsp balsamic vinegar
1 tsp smoked paprika
sea salt and freshly ground black pepper
low-calorie cooking spray
2 onions, very finely chopped
4 garlic cloves, chopped
350g arborio rice
1.5 litres vegetable stock (2 vegetable stock pots and 1 white wine stock pot dissolved in 1.5 litres boiling water)
small bunch of fresh basil
1. Preheat the oven to 200C/180C fan/gas 6.
2. Place the cherry tomatoes on a baking tray with the chopped red peppers and chillies, balsamic vinegar and paprika. Season with salt and pepper, and spray with a liberal coating of low-calorie cooking spray. Place the baking tray in the oven and roast for 40 minutes.
3. While the tomatoes, peppers and chillies are roasting, spray a large frying pan with some low-calorie cooking spray and place over a high heat. Add the onions and garlic and fry for about 5 minutes until the onions begin to brown, then turn down to a medium heat. Add the rice to the onions and fry gently for about 5 minutes until the rice starts to turn translucent.
4. Add a couple of ladles of warm stock to the pan and stir until the liquid has been absorbed. Keep adding ladles of stock, a couple at a time, stirring until the liquid has absorbed between each addition and cook until the rice is tender, but still has a slight bite. This could take up to 40 minutes. Don’t worry if you have stock left over – just use as much as you need until the rice is cooked. When the rice is ready, take the pan off the heat.
5. Remove the roasted tomato and pepper mixture from the oven and mix it into the rice. Tear up a handful of basil leaves and stir them into the risotto. Season to taste with salt and pepper and serve.
TIP If you haven’t got a jug big enough to make up 1.5 litres of stock, use a large saucepan or make it up in 500ml batches, using one stock pot in each.
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