Tomato & Garlic Vegetable Risotto
Risotto has been a family favourite for us for many years and we have never really evolved past a regular mushroom or mixed vegetable risotto. That was until now.
I went to the cupboard and had a moment of OMG what am I going to cook with these ingredients? Then like a bolt out of the blue (a tad dramatic I'll admit) I had the idea to change the flavour of our beloved rissoto dish and air on the side of the Italian flavours. There is a whole new level of flavour to this dish. The rich garlic and tomato flavours allow this modest bowl of comfort food to become something so bright and nourishing for the spirit as well as your taste buds. It has now been replaced as the favourite go-to rice dish and the simple mushroom risotto is now a thing of the past. (Last week is technically the past ok?)
This dish needs no further introduction other than...enjoy!!
Ingredients - serves 4-6
handful green beans
2 cups arborio risotto rice
2 pints vegetable stock
500g carton passata
4 cloves garlic chopped finely
1 tsp onion granules (or 1/2 white onion chopped finely)
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 yellow bell pepper
few tbsp water for 'frying'
Begin by 'frying' your rice and garlic in your few tbsp water for a minute or 2.
Chop up your broccoli, cauliflower and pepper into small chunks.
Add your chopped vegetables, peas and half your stock into your pan and simmer away.
Add in your herbs, onion granules and chopped green beans.
Add in the rest of your stock 1 cup at a time as your rice begins to drink up the liquid.
Add in your passata and continue to simmer away until your rice is soft and tender.
Serve with crusty garlic bread or croutons.
Tag us into your photos on social media and let us know what your little ones think of this dish as I truly believe I'm asked to make this for dinner more than any other. It's a winner for us!