Save to your scrapbook
Antipasto & chilli risotto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
120g pack From Waitrose Antipasto Misto
1 tbsp oil
1 onion, chopped
1 clove garlic, crushed
300g Gallo Carnaroli Risotto Rice
150ml white wine
100g Sacla’ Tomato & Chilli Paste
800ml chicken stock
70g pack Waitrose Wild Rocket
25g Parmigiano Reggiano, grated
1. Preheat the oven to 200°C, gas mark 6. Place half the meat on a baking tray and bake for 5 minutes until crispy, then set aside.
2. Meanwhile, heat the oil in a frying pan, and fry the onion and garlic for 3 minutes. Add the rice and cook for 1 minute. Add the wine until it has nearly all been absorbed. Stir in the tomato and chilli paste and a little stock, cover and cook gently for about 20 minutes, gradually adding the rest of the stock until it’s all been absorbed and the rice is tender. Add more water if required.
3. Tear up the remaining meat and add to the rice with the rocket and Parmigiano Reggiano, and cook until the rocket has wilted. Serve with the crispy meat broken on top.
Typical values per serving:
This recipe was first published in August 2015.