Sweet Pepper, Tomato and Basil Risotto

Heat 1tbsp of the SEGGIANO basil oil in a large pan and add the chopped onions and garlic. Fry over a low heat for a few minutes until softened.

Add the SEGGIANO Arborio Risotto Rice to the pan and coat in the olive oil, onions and garlic. Continue to cook for two minutes.

Pour half of the vegetable stock into the pan and simmer gently allowing the rice to absorb the water, stirring occasionally.

Halfway through cooking add 200g of the tomatoes and the sweet peppers. Continue to add the rest of the stock a little at a time.

Once the rice is cooked and the stock has been mostly absorbed, add the remaining tomatoes and 45g of Parmesan cheese. Stir through until the cheese has melted.

Serve in two large pasta bowls and drizzle liberally with SEGGIANO basil oil. Sprinkle the remaining Parmesan cheese over each dish and garnish with fresh basil leaves.