A rich and delicious spicy risotto. Plenty of healthy ingredients, but still fairly easy to make! ?
- 200 g Cooked Basmati Rice
- 200 ml Tomato Sauce
- 150 g Baby Button Mushrooms
- 1-2 Ramiro Peppers (2 if they're small)
- 1 Red Onion
- 3 Cloves Garlic
- 4 Babycorn
- 3 Green Chillies
- Fresh Basil
- Herbs and Spices
- Olive Oil
Cook the rice in salt water. Slice the Ramiro peppers into chunks, dice the onion, garlic, chillies, babycorn and fresh basil. I like whole mushrooms, but you could slice them in half as well.
Pour the tomato sauce into a cup or a bowl. Add the fresh basil to it, as well as herbs and spices (turmeric, chives, herbes de provence, chilli flakes, salt and pepper). Grate a bit of ginger into the sauce. Mix it all together.
Coat a frying pan or wok with olive oil. Add the onion, garlic, chillies and babycorn all at once. Fry over medium-high heat until the onion softens up and attains a slightly golden-brown colour.
Add the mushrooms and the Ramiro peppers to the pan. Stir periodically and fry over medium heat until the mushrooms and peppers soften up.
Add the sauce and stir to mix it all together. Simmer for 5 minutes over medium heat.
Add the rice, mix it all together, and simmer for 3 minutes while stirring periodically.
Turn of the heat and serve the meal. Decorate with chives. Enjoy! ?
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