Vegetable and Tomato Risotto

Ingredients

• 1 medium red onion, finely chopped
• 1 garlic clove, crushed
• 100g Arborio risotto rice
• ½ small red chilli, sliced
• 750ml vegetable stock
• 100g tomato passata
• 100g baby vegetables, trimmed
• salt and black pepper
• 10g Parmesan (or vegetarian equivalent) cheese, shaved, to garnish

Cooking Instructions

1. Preheat a non-stick pan and dry-fry the onion and garlic until soft.
2. Add the rice and chilli and gradually stir in the vegetable stock and passata - each time the stock is absorbed, stir in a little more and repeat until all the stock has been absorbed.
3. Add the baby vegetables and continue cooking until the vegetables are cooked to your liking, seasoning to taste with salt and black pepper.
4. Transfer to serving plates and sprinkle the Parmesan shavings on top.
5. Serve hot with a mixed salad tossed in an oil-free dressing.

Tips

For a creamy risotto stir in 2 tbsps virtually fat-free fromage frais.