Roasted Tomato and Red Pepper Risotto Recipe
Risottos can be rather demanding of your time and attention, with all that constant stirring and hovering over the pan. But not this one. I throw
it into the oven and go and do more pressing things.
Prep time: 10 minutes | Cooking time: 35 minutes
SERVES
four
INGREDIENTS
For the risotto
- 1 tbsp olive oil
- 2 small carrots, scrubbed or peeled, thinly sliced on an angle
- 300g arborio rice
- 400ml passata, or a 400g tin of chopped tomatoes
- 750ml hot chicken or vegetable stock
- 150g roasted red pepper, finely chopped
- 250g cherry tomatoes
- 30g Parmesan, finely grated
- coarsely chopped basil or parsley, to serve
METHOD
- Preheat the oven to 200C/180C fan/gas mark 6. Heat the oil in a large flameproof casserole dish over a medium-high heat. Cook the carrots for one minute, then stir in the rice and cook for one minute, or until the rice is well coated with the oil.
- Stir in the passata or tomatoes, stock, red pepper and cherry tomatoes. Season well with salt and freshly ground black pepper and bring to a simmer.
- Cover with a lid, transfer to the oven and bake for 20 minutes, or until the rice is al dente and most of the liquid has been absorbed. Stir in half the Parmesan. Cover and set aside to rest for five minutes.
- Serve scattered with the herbs and remaining Parmesan.
Source telegraph.co.uk
