Ingredients:

• Arborio Rice – 1 cup
• vegetable stock or water – 3 cups
• diced Tomato – 1 can
• Onion (small, finely chopped) – 1
• Garlic – 2 pods
• chilli powder – 1 tsp
• Butter – 1 tsp
• parmesan cheese
• Coriander leaves
• Olive oil
• pepper (optional)
• salt to taste

Method:

1. Heat vegetable stock/ water in a pan and keep it to a boil.
2. Heat butter and oil in a pan. Add onion and garlic. After the onion has turned translucent, add tomato.
3. Add the rice and stir until all the grains are coated with the ingredients in the pan.
4. Add salt, chilli powder according to your taste.
5. Keep stirring the risotto on a low flame without burning the rice.
6. Keep adding 1 ladle of the simmering stock/ water as and when the rice absorbs the liquid added to it.
7. Take caution in adding water only after the previous batch is absorbed.
8. Keep doing this until the rice is cooked and has a bite to it in the center (Al dente).
9. Garnish with coriander leaves, pepper to taste and shavings of parmesan cheese.
10. Serve immediately.

Recipe courtesy of Suganya