Tomato Risotto

A community recipe by Anonymous

Not tested or verified by Nigella.com

Introduction

This is a warm and comforting recipe that is guaranteed to clear the plates of whom you serve it to. It is simple and ridiculously easy to make and I hope you enjoy making it! To enjoy as a vegetarian option, just replace chicken stock with vegetable stock.

Ingredients

Serves: 4+ people

Metric Cups

400 grams risotto rice
1 litre chicken stock concentrate or cube (add as much as the rice needs to absorb)
2 cans chopped tomatoes
2 cloves garlic
2 tablespoons smoked paprika
1 large onion (red or white)
2 splashes of best quality olive oil
1 large red pepper
1 large yellow pepper (or orange pepper)
sprig fresh basil (for cooking and garnish)

14⅛ ounces risotto rice
1⅘ pints chicken broth concentrate or cube (add as much as the rice needs to absorb)
2 cans diced tomatoes
2 cloves garlic
2 tablespoons smoked paprika
1 large onion (red or white)
2 splashes of best quality olive oil
1 large red bell pepper
1 large yellow bell pepper (or orange pepper)
sprig fresh basil (for cooking and garnish)

Method

Tomato Risotto is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

First add olive oil to a medium, heated, pan and cook the sliced onion until golden brown. Chop and slice both peppers into chunky pieces and add to the pan to soften.

Next add the garlic, which should be chopped, to the pan and cook for approx 2 minutes.

Add the two tins of chopped tomatoes to your pan, along with the smoked paprika and cook for another 5 minutes.

Add the risotto rice to the pan and gradually add the chicken stock a ladle full at a time to the pan, and allow the rice to absorb the stock before adding any more.

The cooking process should take around 20-25 minutes before ready to eat

Add seasoning if required and garnish the risotto with fragrant basil.