Tomato Spicy Rissotto


As many of you know I love to have something cooked for the weekends as I don't like to be in the kitchen that much when hubby is around just so I can spend more time with him.

So this dish is very handy to do on a Friday to have ready for the whole weekend to serve with a bit of chicken, fish or a nice steak as it has a lot of vegetables in it you wouldn't need many side veggies apart from a nice leafy salad.

I made this in snapchat like 2 weeks ago and a lot of you guys did it and got great reviews about how amazing this dish was so I am pretty sure you won't retreat trying this recipe!


Ingredients:

1 courgette
1 onion
1/2 red pepper
1/2 yellow pepper
1 leek
2 carrots
2 garlic cloves peeled and chopped
2 cups of uncooked brown rice
500 ml passata
500 ml chicken or vegetable stock cube
1 teaspoon of cumin
1 teaspoon curry
1 teaspoon paprika
1/2 teaspoon of cayenne pepper

Method:

Chop up all the vegetable ingredients
Sauté them in a saucepan with a dash of olive oil in a low heat for a few minutes
Add rice and straight away passata and stock
Condiment with spices
Cover saucepan with a lid
And cook in a very low setting for about 30 minutes or until liquid has evaporated. Garnish with some fresh parsley.

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