Chilli tomato risotto




500ml vegetable stock

250ml chicken stock

2 tsp chilli (masterfoods)

2 cups of aborio rice

1 lime, juiced and grated rind

1/2 a bunch of shallots, chopped

1 small brown onion, diced

1 red capsicum, cut into strips

1 can of whole peeled tomatoes

8-10 mushrooms, chopped

2-3 zucchini , chopped

1/2 tsp cumin

1/2 tsp sweet paprika

4 gloves of garlic, crushed

2 tsp of butter

2 tbsp of olive oil

Garnish: Parsley, crumbled danish feta and  freshly squeezed lemon juice

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1. Add the vegetable stock and chicken stock together in one bowl, stir to combine and microwave for 1-2 minutes until warmed. In a saucepan add the garlic, onion, butter and olive oil and fry.

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2. Now add all the vegetables and stir, followed by a the spices and lime juice.

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3. Add the can of whole peeled tomatoes, gently squeeze over into the saucepan to add texture or alternatively you can crush them with a wooden spoon, this way they release more flavor. Stir for a few minutes and add into 2 cups of rice and mix well.

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4. Stir, keeping on high and add 2 cups of stock. Bring to the boil than turn down to low. Constantly stirring for 28 minutes with continued cups of stock added. Once all the stock is absorbed it should be a nice consistency not too gluey.

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