This is a recipe you can’t really go wrong with – Ash, Romee & I are all fans!
1 small onion, finely chopped
Avocado oil or olive oil
1 tsp paprika
50g tomato purée
50g sun dried tomato paste
175g Risotto rice
15g veggie stock paste or cube
40g grated Italian style cheese
Boil 700ml water in a pan and add the stock. Keep on a low heat.
Heat the oil in a large pan and add the onion and paprika and cook until the onion starts to brown, 3-4 mins. Stir in the tomato paste & purée, then cook for 1 min more. Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Add in a ladle of stock water into the rice. When the stock has been absorbed, stir in another ladle and keep going until you finish. Will take around 20 mins.
Stir in half the cheese. Serve up and sprinkle the rest of the cheese on top. Enjoy!