Spicy Tomato Risotto

    1 hour 10 min

    I like quick and easy recipes which pack a punch! The beauty of this recipe is that you can tailor it in many ways - by adding chipotle sauce instead of chillies, or topping with slices or grilled chicken or halloumi cheese.

    13 people made this

    Serves: 2 

    • 1 Onion, diced
    • 1 clove Garlic, crushed
    • 1 Medium red chilli, chopped
    • 175g Arborio or risotto rice
    • 1 Tube Heinz Squeeze and Stir Tomato Soup with Basil
    • 100ml Vegetable stock
    • 6 Sun-dried tomatoes, roughly chopped
    • 75g Grated cheese (grana padana, mature cheddar or parmesan would be ideal)

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Fry off the onions; when brown, add the garlic and chilli. Season with maldon salt and freshly ground black pepper.
    2. Add the rice and stir gently to ensure the rice is coated in oil. Cook for 2-3 minutes before adding the soup and the sun-dried tomatoes. Coat the rice and the onions with the soup.
    3. Gradually add the stock, stirring gently as you do so. Allow the risotto to thicken and then add more of the stock. Keep going until the stock is used up.
    4. Stir in the cheese and serve immediately.

    Make it healthier

    You can leave out the cheese completely if you are feeling health-conscious, alternatively you can substitute it for some low-fat creme fraiche.

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