When I make a risotto I tend to just make mushroom risotto, but doing the same thing can get boring, so I thought I’d try something different. I bulked out the rice with plenty of vegetables and passata, you can use more rice and less veggies though if you prefer.
Yield; Six servings Cook time; 50 minutes (approx)
- 250g arborio risotto rice
- One litre of hot vegetable stock
- 100g chestnut mushrooms
- One small aubergine, chopped
- One courgette, chopped
- One red pepper, chopped
- One brown onion, diced
- Four cloves of garlic, minced
- 400g passata
- One teaspoon of each of the following dried herbs; oregano, basil and tarragon
- Salt and black pepper to taste
- Firstly, prepare all your ingredients while heating a little oil in a pan over a medium-high heat.
- Fry off the mushrooms, aubergine, courgette and pepper until they’re soft, then set aside.
- In another pan heat a little oil over a medium heat and add the garlic and onion. Cook for about ten minutes, or until soft.
- Next add the rice and give everything a good stir. Once the edges of the grains of rice have become translucent, increase the heat to medium high and begin adding the stock, a little at a time.
- Keep stirring and adding the stock until the rice is cooked. Next, add the passata and cooked vegetables. Give everything a good stir through and set the risotto aside for two minutes before serving.
Setting the risotto aside for a couple of minutes before will ensure it thickens well before serving, it gives a really great consistency to the final risotto.
Bye for now 🙂