Garlic and 3 Colour Pepper Risotto
photo by jodiebean
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 cups arborio rice
- 1 onion
- 2 vegetable bouillon cubes, dissolved in 1 ltr hot water (you can always add more water if you need to.)
- 1 bulb of garlic, minced (you can use less if you like, I like my food really garlicy)
- 2 tablespoons soy sauce
- 1 teaspoon chili flakes
- 1 tablespoon basil (fresh or dried)
- 1 cup bell pepper (any colour, cut into little squares)
- 1⁄2 cup cheddar cheese
- 2⁄3 cup passata (or any tomato sauce. Even tomato soup would do)
- 2 tablespoons olive oil
- salt and pepper
directions
- First sauteé the onion and garlic for about 5 minutes or until the onions are translucent.
- Add in the peppers and fry for another 2 minutes.
- Add risotto and fry for around 1 minute.
- Add a ladel full of veg stock and add the passata. Stir until everything is mixed well.
- Add soy sauce, chili flakes and basil. Stir well.
- Add vegetable stock ladel by ladel every time it is almost absorbed into the rice until your risotto is a sticky consistency.
- Add cheese at just before you pour the last of your stock in and mix until the cheese has melted.
- And that's it!
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