Red Pepper Risotto
• 60g butter, chopped • 300g onions, chopped finely • 4 thin slices prosciutto • 5g Always Fresh Minced Garlic • 2 cups (400g) Riviana Arborio rice • 1.5 litres (6 cups) vegetable stock • 200g Always Fresh Fire Roasted Marinated Red Pepper Strips • 50g baby spinach leaves, washed • 1 cup (80g) grated parmesan cheese • salt and freshly ground black pepper • 2 tbsp fresh basil leaves
- Heat half the butter in a non stick pan, add the onion, prosciutto and garlic; cook, stirring, over a low heat until the onion is soft but not coloured.
- Add the rice, stir for about 1 minute or until the rice is coated in the butter mixture.
- Meanwhile, bring the stock to the boil in a medium pan; reduce heat to a simmer. Add 1/2 cup (125ml) of the stock to the pan, cook, stirring, over a medium heat until the liquid is absorbed. Continue adding the stock in 1/2 cup batches, stirring until absorbed between additions. Total cooking time should be about 20 minutes or until the rice is tender.
- Stir in the red pepper strips, spinach, half the parmesan, remaining butter and season to taste with salt and pepper.
- The risotto should be creamy – if too thick, add a little boiling water.
- Serve the risotto topped with the basil leaves and remaining parmesan.
- Serves 6 as an entrée, or 4 as a main course.
- Always Fresh Tips: Risotto is best made just before serving. It is not suitable to freeze but is suitable to microwave.