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, but you then need to allow a further 25 minutes or so extra cooking time.

 
Ingredients
 

• 1.1 litres (2 pints) organic stock (chicken, fish or vegetable, as appropriate)

• 2 tablespoons olive oil

• 70g butter

• 1 large onion, peeled and finely chopped

• 2 cloves of garlic, peeled and finely chopped

• 4 or 5 sticks of celery, trimmed and finely chopped

• 250 g risotto rice

• 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine

• sea salt

• freshly ground black pepper

• 400g tin of chopped tomatoes (or ten pre-roasted Vine 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.

 

 

To Garnish

 

• Shavings of Parmesan Cheese and/or Fresh chopped parsley

 

Method
 

1. Heat the oil and butter in a large wide pan and add the rice, stirring well and until the rice is completely coated.
    

2. Now add the onion, garlic and celery stirring well into the rice.
    

3. Now add the wine or Vermouth into the mixture stirring well.
    

4. Gradually add the stock, stirring often to prevent the bottom from sticking and the rice will take up to about 40 minutes to cook through.
    

5. If you prefer, as soon as the above ingredients are stirred into the mixture you can then place the risotto in a covered pan in a 180C oven.
    

6. When the risotto has cooked for about 20 minutes, add the tomatoes, sugar and red peppers.
    

7. 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.
    

8. Serve with freshly grated Parmesan cheese and a sprinkling of fresh, chopped herbs.