Simple Tomato and Pepper Risotto Dish
Ingredients
- 1 large onion, chopped
- 1 and 1/2 peppers or 2 (up to you), chopped (I used red and green)
- 1/2 courgette, chopped into small chunks
- 2 garlic cloves, chopped
- 1 tin chopped tomatoes
- 2 and 1/2 tsp paprika
- 1 tsp chilli powder
- 2 tsp mixed herbs
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 and 1/2 pint veg stock (extra boiling water may be needed)
- 1 cup rice (either risotto or bog standard rice is fine, I used brown rice)
Preparation
In a large pan, fry the onion, pepper and courgette for five minutes.
Add the garlic to the pan and cook for another minute.
Add the chopped tomatoes and use a hand blender, briefly blend the veg into the tomatoes. You want it so there are still chunks available though.
Add the veg stock to a separate pan, leave to simmer with a ladle ready.
Add all the remaining ingredients to the tomato pan and add a ladle of the veg stock. Continuously stir the mixture. When the majority of the water has gone, add another ladle and stir again. Repeat this step until all the stock has been used up. If the rice is not quite ready, keep adding ladlefuls of boiling water until done.
Optional: Add 3 tsps of Nando’s mild sauce to the risotto part way through adding the stock.
