This Red Pepper and Tomato Risotto is the perfect comfort meal for a chilly autumnal weekend! Its rich in flavour thanks to the butter, and herbs, best of all it’s simple to put together.

INGREDIENTS

2 Red Peppers

1 Red Onion

6 Plum Tomatoes

50g Butter

1 and 1/2 Teaspoons of Minced Garlic

1 Spring Onion

2 Cups Risotto Rice

1 Teaspoon Thyme

1 Teaspoon Oregano

1 Vegetable Stock Cube

100g Parmesan Cheese

1 Teaspoon Parsley

Salt and Pepper to Taste

METHOD

Finely dice the peppers and onion. Add to a deep frying pan with 50g butter and the minced garlic.

Place over a low heat. Meanwhile slice a spring onikn and add it to the pan. Stir everything together and leave the vegetables to soften.

Once the vegetables have softened add the risotto rice, thyme and oregano to the pan. Stir through and allow to sit for a few minutes to season the rice.

Add 4 cups of water and the stock cube to the pan. Stir everything together and leave the pan to boil over a low heat until the rice is cooked through.

Grate in the parmesan cheese and mix in with the parsley and salt and pepper to taste.

Serve hot and enjoy!