Serves 2
1 large red pepper
1 onion, chopped
olive oil
1 large garlic clove, crushed
200g can chopped tomatoes
1 litre vegetable stock
150g risotto rice
1 tbsp basil
salt and pepper
Preheat grill.
Cut pepper in half and remove core and seeds. Grill until skins are blackened, then seal in a plastic bag and leave for about 10 minutes.
Take peppers out of bag and submerge in cold water. Peel off skins and cut into chunks.
Fry onion and garlic in a large pan.
Add the tomatoes and peppers and cook for about 15 minutes.
Pour stock into a pan and keep it at simmering point.
Stir the rice into the vegetable mixture and cook for 2 minutes. Then add two ladlefuls of the stock.
Cook, stirring occasionally, until the stock has been absorbed.
Continue to add stock in this way, making sure each addition has been absorbed before pouring in the next.
When the rice is tender, season with salt and pepper to taste and add the basil.
