Sweet Pepper, Tomato and Basil Risotto
Cooking time: 35
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
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.