Easy, vegetarian risotto, featuring Arborio rice, parmesan, fresh herbs and the rich flavours of Always Fresh sundried tomato strips, Always Fresh fire roasted mixed peppers and finished with Always Fresh sliced Kalamata olives.
2 tbsp. extra virgin olive oil
50g butter, coarsely chopped
1 large onion, finely chopped
3 medium garlic cloves, finely chopped
2 cups of Arborio rice
1 cup dry white wine
4 cups vegetable stock (hot)
220g jar Always Fresh sundried tomato strips – drained
2/3 cup of Always Fresh fire roasted mixed peppers – drained and cut into strips
1/3 cup Always Fresh sliced Kalamata olives
½ cup grated Parmesan
½ cup finely chopped parsley
¼ cup torn basil leaves (optional)
sea salt and freshly ground black pepper to serve
Heat oil and half the butter in a sauté pan or wide shallow casserole over medium heat. Add onion and stir occasionally until very soft and just starting to colour (about 4-5 minutes). Add the garlic stir for another minute until fragrant then add the rice, stirring to coat in the butter and oil, and cook for about 1 minute.
Turn the heat up to high and pour in the wine, stir occasionally until almost totally evaporated.
Turn down the heat to medium low and pour in enough of the hot stock just cover the rice (about 2 thirds of the stock) stirring continuously until stock is absorbed. Add the sundried tomatoes and mixed peppers.
Add the rest of the stock, a ladle at a time until all used. Cook until rice is just al dente stirring occasionally (about 15 minutes). Remove from heat, and leave to stand covered for 2-3 minutes. Beat in the Parmesan, two thirds of the parsley, basil (if your using it) olives and remaining butter until combined and creamy.
Season to taste, plate up and scatter with remaining parsley and a drizzle of olive oil and serve immediately.