Roasted tomato and red pepper risotto

by Frank

No need to stand and stir!

• 1 Tbsp Olive Oil.
• 2 small Carrots, sliced thinly on an angle.
• 300g Arborio Rice.
• 400ml Passata or 400g can chopped tomatoes.
• 750ml hot chicken or vegetable stock.
• 150g Roasted Red Pepper, finely chopped.
• 250g Cherry Tomatoes.
• 30g Parmesan, finely grated.
• Chopped basil or parsley to serve.

Method

1. Note 1. If time permits slicing and roasting the Cherry Tomatoes will enhance the flavour.
2. Note 2. Roasted Red Peppers bought in a jar are really acceptable.
3. Preheat the oven to 200C/180C Fan/Gas 6.
4. Heat the oil in a large flameproof casserole dish over medium heat.
5. Cook the carrots for 2 minutes, then stir in the rice and cook a further 2 minutes.
6. Stir in the passata or can of tomatoes, stock, red pepper and cherry tomatoes.
7. Season with salt and pepper and bring to a simmer.
8. Cover with a lid and bake in the oven for 20 minutes.
9. Check to see most of the liquid has been absorbed and the rice is al dente.
10. Stir in half of the parmesan. Cover and set aside to rest for 5 minutes.
11. Serve scattered with the herbs and remaining parmesan.