about 1.5 litres/2 1⁄2 pints Vegetable Stock
4 tablespoons olive oil 1 onion,finely chopped
3 tomatoes,peeled, de-seeded and diced
3 red peppers, halved, de-seeded and cut into strips
1 sprig fresh rosemary, finely chopped • 350 g/12oz risotto rice
4 tablespoons freshly grated Parmesan cheese


1.Bring the stock to the boil. Meanwhile, heat the oil in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
2.Add the tomatoes, peppers and inutes. rosemary and cook, stirring occasionally for a further 5 minutes.
3.Stir in the rice and cook, stirring, until the grains are coated in oil. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
4.Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 mi'nutes. When therice jsJendar, stir in the Parmesan and serve.

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