Garlic And 3 Colour Pepper Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups arborio rice
• 1 onion
• 2 vegetable bouillon cubes, dissolved in 1 ltr hot water (you can always add more water if you need to.)
• 1 bulb of garlic, minced (you can use less if you like, i like my food really garlicy)
• 2 tablespoons soy sauce
• 1 teaspoon chili flakes
• 1 tablespoon basil (fresh or dried)
• 1 cup bell pepper (any colour, cut into little squares)
• 1/2 cup cheddar cheese
• 2/3 cup passata (or any tomato sauce. even tomato soup would do)
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 first sauteé the onion and garlic for about 5 minutes or until the onions are translucent.
• 2 add in the peppers and fry for another 2 minutes.
• 3 add risotto and fry for around 1 minute.
• 4 add a ladel full of veg stock and add the passata. stir until everything is mixed well.
• 5 add soy sauce, chili flakes and basil. stir well.
• 6 add vegetable stock ladel by ladel every time it is almost absorbed into the rice until your risotto is a sticky consistency.
• 7 add cheese at just before you pour the last of your stock in and mix until the cheese has melted.
• 8 and that's it!