Chilli and paprika rissoto

Name: Chilli and paprika rissoto
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams aborio risotto; 1 large onion, chopped finely or two challotts; 2 clove garlic; 2 tbsp vegetable oil; 1 tbsp dried crushed chillies; 1 tbsp paprika (smoked if you prefer; 1 liter hot vegetable or chicken stock; 1 tbsp butter

wxmmate @cook_3969519

This is spicy so adjust ingredients to suit your taste

wxmmate @cook_3969519

This is spicy so adjust ingredients to suit your taste

Saved

Ingredients

20 mins

4 servings

250 gramsaborio risotto
1 largeonion, chopped finely or two challotts
2 clovegarlic
2 tbspvegetable oil
1 tbspdried crushed chillies
1 tbsppaprika (smoked if you prefer
1 literhot vegetable or chicken stock
1 tbspbutter

Saved

Steps

20 mins

1

Dice up your onions and garlic nice and small
2

Heat up your oil and add your onions, garlic, chilli and paprika
3

Sauté them over a medium heat taking care not to crisp up your onions and not to burn the chilli flakes
4

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

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