- 1 tbsp oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 100ml white wine (optional, or use more stock)
- 400g can chopped tomato
- 200g frozen roasted pepper
- 500ml vegetable stock
- handful flat-leaf parsley, chopped
- Parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.
Use up leftovers - Red risotto cakes with baconChill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.