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Sweet Pepper, Tomato and Basil Risotto

Difficulty: Easy

Cooking time: 35

Serves: 2


A good risotto requires an attentive chef - be sure to keep the rice and accompanying ingredients moving around the pan throughout cooking, adding liquid when necessary


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Step 1 - Prepare and cook the vegetables

Heat 1tbsp of the SEGGIANO basil oil in a large pan and add the chopped onions and garlic. Fry over a low heat for a few minutes until softened.

Step 2 - Add the rice

Add the SEGGIANO Arborio Risotto Rice to the pan and coat in the olive oil, onions and garlic. Continue to cook for two minutes.

Step 3 - Add the vegetable stock

Pour half of the vegetable stock into the pan and simmer gently allowing the rice to absorb the water, stirring occasionally.

Step 4 - Add the vegetables

Halfway through cooking add 200g of the tomatoes and the sweet peppers. Continue to add the rest of the stock a little at a time.

Step 5 - Add cheese

Once the rice is cooked and the stock has been mostly absorbed, add the remaining tomatoes and 45g of Parmesan cheese. Stir through until the cheese has melted.

Step 6 - Finishing touches

Serve in two large pasta bowls and drizzle liberally with SEGGIANO basil oil. Sprinkle the remaining Parmesan cheese over each dish and garnish with fresh basil leaves.

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