Ingredients
1 onion, finely diced
½ red pepper, finely diced
1 courgette, small, finely diced
1 carrot , finely diced
2 tbsps olive oil
1 garlic clove, crushed
2 tomatoes, chopped
225g risotto rice, (such as Arborio)
1000ml stock, vegetable or chicken
50ml parmesan, grated
Overview
My family love this simple yet delicious rice dish.
Method
- Sauté all the onion, pepper, courgette and carrot in the olive oil for 5-6 minutes, until soft. Add the garlic and rice and stir for 2 minutes and then stir in the tomatoes.
- Slowly add the hot stock and simmer for 20-25 mins until the rice is tender. Adding a little more stock or water if necessary. When the rice is just cooked and tender add the parmesan and leave to stand, covered for a minute. Just before serving, grate over a little extra parmesan.