All recipesVeggie ClubSpicy tomato risotto35 min 2 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for2190g risotto rice1 small onion, diced1 tsp garlic puree1/2 tsp chilli flakes1/2 tsp basil1/2 tsp oregano1 knob of butter1 tbsp tomato puree1 tin chopped tomatoes1 tbsp balsamic vinegar1 stock cube or pot, mixed with 500ml water50g mozzarella, grated200g cherry tomatoes1 bake at home petit pain1 tbsp butter, softened1 tsp garlic puree1 tsp dried parsleyMethod1Fry the onion with some spray oil until softened, then mix in the garlic; add the chilli flakes, basil, oregano, some black pepper, and the butter and mix well; next, add the risotto rice and stir until coated in the pan juices2Add the tomato purée, chopped tomatoes, balsamic vinegar and mix3Turn to medium heat, adding a ladleful of stock at a time, mixing as you go, until the risotto is soft and cooked through (about 20 minutes)4Meanwhile, chop the tomatoes with a little oil and either air fry or oven bake at 160°C for about 5 minutes until softened; add in the mozzarella and most of the cooked cherry tomatoes (keep some aside to serve on top); stir until the mozzarella is melted5Plate into bowls and top with the remaining cherry tomatoes6Optional: serve with homemade garlic bread by mixing butter, garlic purée and dried parsley, spreading onto bread and air frying or oven baking at 180°C for about 8 minutes; a side salad works well too#VeggieComments Sign in to leave a comment.Be the first to leave a note.
