Tomato & Red Pepper Risotto
Tomato and Red Pepper Risotto
Tomato and Red Pepper Risotto
Serves 4 - 6
Preparation Time: 10 - 15 mins
Cooking time: approx 40 minutes
This is a very good risotto with or without the peppers. Instead of using tinned tomatoes, you can 8 - 10 roast vine tomatoes in olive oil with a splash of balsamic vinegar and season before you start cooking the risotto recipe.
Ingredients
Ingredients from Risotto Bianco as shown Below
400g tin of chopped tomatoes
Half a jar of sundried tomatoes
Small pack of Sunblush tomatoes (semi dried)
3 tbs tomato puree
Half tsp sugar
And to combine with Red Peppers to create a Tomato and Red Pepper Risotto, add contents of 450g roasted red peppers in brine, drained and cut into strips.
Parmesan Cheese
AND THIS IS WHAT YOU DO.....
1. Cook the Risotto Bianco recipe as shown above.
2. When the risotto has cooked for about 20 minutes, add the tomatoes, sugar and red peppers.
3. Keep stirring to prevent the risotto from sticking on the bottom of the pan and keep adding more stock, as required until the rice is tender and ready to eat.
4. Serve with freshly grated Parmesan cheese.