Chilli and paprika rissoto

1. 1

   Dice up your onions and garlic nice and small

2. 2

   Heat up your oil and add your onions, garlic, chilli and paprika

3. 3

   Saute them over a medium heat taking care not to crisp up your onions and not to burn the chilli flakes

4. 4

   Add your aborio risotto coating all the grains in the oil and the wonderfully coloured onions

5. 5

   At this point start adding your hot stock a ladle at a time and stir every few minutes (you'll be amazed how much stock is absorbed)

6. 6

   Once all the stock has been absorbed turn off the heat and quickly stir in the tablespoon of butter and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.