Ingredients
- 340g Arborio or other risotto rice
- 400g canned whole peeled tomatoes
- 2 small-medium onions, chopped
- 3 cloves of garlic, chopped
- 1 green pepper, deseeded and chopped
- 1/2-1 fresh chili pepper, deseeded and chopped (to taste)
- 60 ml olive oil
- 500 ml vegetable stock
- 400g fresh, frozen or tinned sweetcorn kernels
- 4 heaped tbsp coarsely chopped coriander leaves
- 250 ml single cream
- salt and black pepper
- optional: a knob of butter, to melt when you serve it.
Directions
Step 1
Lightly sauté the onions, garlic, green pepper and chili pepper in the olive oil until the vegetables are softened.
Step 2
Heat the vegetable stock and keep warm.
Step 3
Add the rice, and cook together until the rice turns slightly golden, then gradually stir in the vegetable stock, a ladleful at a time, alternating with the tomatoes with their juice. Keep stirring until all the liquid is absorbed.
Step 4
The rice will be about half cooked through, still a bit tough to the teeth; then stir in the sweetcorn and half the chopped coriander. Continue to cook over a gentle heat for another 4-5 minutes, then add the cream, and stir together with the rice mixture until the rice is just al dente.
Step 5
Season with salt, pepper, sprinkle with rest of the chopped coriander, and if desired, serve with a knob of butter on top to melt into each portion.
