THE RED-SWELL GARDEN RISOTTO

(Our Play on Pepper and Tomato Risotto)

THE RED-SWELL GARDEN RISOTTO

Ingredients: 300g Arborio rice, 2 Red onions (diced), 1 Red bell pepper (minced), 1 tsp Smoked paprika, 1 tsp Chili flakes, 200g Tomato passata, 1L Veg stock...

Ingredients

  • 300g Arborio rice
  • 2 Red onions (diced)
  • 1 Red bell pepper (minced)
  • 1 tsp Smoked paprika
  • 1 tsp Chili flakes
  • 200g Tomato passata
  • 1L Veg stock

Cooking Method

  1. The Architect Sauté onions and peppers in oil until soft and sweet.
  2. The Scorch Add the rice; toast for 2 minutes until the edges are translucent.
  3. The Bloom Add paprika and chili with a 50ml splash of stock; stir until the rice is stained deep red.
  4. The Swell Add passata and stock gradually, stirring until the grains are creamy and the peppers melt.
  5. The Final Flourish Stir in raw parmesan and a hit of fresh raw oregano.

Cuisine: Italian

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