Ingredients
120g Arborio rice
1 tin chopped tomatoes
475ml vegetable stock
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
25g grated Parmesan cheese (optional)
Fresh basil or parsley for garnish (optional)
Suitable for: Drew&Cole CleverPot
The Method
Set your CleverPot to HIGH and add the olive oil. Let it heat up for a minute.
Add the chopped onion and garlic, sautéing for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Stir in the Arborio rice, allowing it to toast in the oil for about 1-2 minutes to absorb the flavours.
Pour in the chopped tomatoes and their juices. Stir well, and let it simmer for 2-3 minutes to combine the flavours.
Switch CleverPot to LOW. Gradually add the vegetable stock, about ¼ of the liquid at a time. Stir occasionally to ensure the rice absorbs the liquid evenly.
Cover with the lid. Allow the risotto to cook on LOW for 20-25 minutes, stirring occasionally. Add more stock if it becomes too thick.
Once the rice is tender and creamy, season with salt and pepper to taste.
Stir in the Parmesan cheese, if using, for added creaminess.
Garnish with fresh basil or parsley and serve the risotto hot.
