It can be easy to fall into the habit of relying on a few faithful dishes when cooking for your family during a busy week, but it’s great to try out something different and introduce your children to new flavours. A favourite recipe from our Marketing Executive Emily, why not try this quick, easy and delicious risotto.

Add or change the ingredients to suit fussy eaters, and disguise vegetables by chopping them finely so they blend into your tomato sauce! You could also add a little chorizo or bacon to create a meat dish. Let us know if your family enjoy it, and we’d love you to share your favourite risotto dishes with us.

Ingredients:

2 red peppers

1 chili (optional)

1 onion

2 garlic cloves

2 tablespoons balsamic vinegar

400g arborio risotto rice

1 can chopped tomatoes

1 vegetable stock cube

Handful of fresh basil

A tablespoon of mixed herbs

A grating of parmesan

1 pack, or vine, of cherry tomatoes

Method (serves 4):

1. Finely chop your peppers, onion and garlic, and fry on a gentle heat in your pan

2. Meanwhile: roast your tomatoes on a baking tray, drizzled with olive oil and season with pepper, for about 15 minutes.

3. Add your risotto rice, fry for a minute, then tip in your can of chopped tomatoes, dried herbs and stock cube

4. Gradually add boiling water to the pan as it is soaked up by the risotto rice, until your rice is cooked (about 20 minutes)

5. Serve with torn basil leaves, grated parmesan and the roasted tomatoes