Tomato and Roasted Red Pepper Risotto
Simple, easy, and perfectly creamy risotto, and with the addition of jarred roasted red peppers and fresh tomatoes, you will get an unusually tasty meal.
Servings: 4
Ingredients
- 300 grams fresh tomatoes (10.5 oz) chopped
- 300 grams rice (1 2/3 cup, 10.5 oz)
- 120 ml white wine (1/2 cup)
- 1 large onion chopped
- 3 garlic cloves minced
- 500 ml vegetable stock (2 cups) or chicken broth
- 200 grams 7 oz jarred roasted red peppers, cut into pieces
- 3 tablespoons olive oil divides
- 2 tablespoons chopped parsley leaves
- 1/4 teaspoon red pepper flakes optional
- salt and pepper to taste
- grated Parmesan optional
Instructions
- In a large saucepan, pour 2 tablespoons olive oil, add onion and roasted peppers and cook until onion is softened around 3-4 minutes.
- Add rice, and fry it for 2-3 minutes to soak up a little bit of oil.
- Add minced garlic, cook until fragrant, around 1 minute, pour wine, stir and cook for 1-2 more minutes.
- Pour vegetable stock, and cook everything for 7-8 minutes. Add chopped tomatoes, red pepper flakes, season with salt and pepper, and cook for around 8 minutes.
- Remove from the heat, add chopped parsley, 1 tablespoon of olive oil, stir, cover, and let it rest for 5 minutes.
- Serve warm with grated Parmesan ( optional).
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!