Tomato & Harissa Risotto with Ricotta

: SERVES 2- 3

Elevate your dinner with my tomato & harissa risotto, a dish that marries the rich, creamy texture of classic risotto with the complex flavours of the Northern-African spice paste harissa.

INGREDIENTS

• 1 Tablespoon Olive Oil
• 250g Carnaroli Rice (or Arborio Rice)
• 3 Garlic Cloves, peeled and finely chopped
• 1 White Onion, peeled and finely diced
• 2 Tablespoons Tomato Purée1 Tablespoon Belazu© Rose Harissa
• 100ml White Wine (optional; if not using, add 100ml extra stock)
• 1 Litre Knorr© Vegetable Stock, hot 1⁄2 Teaspoon Sugar1⁄2 Teaspoon White PepperSea Salt, to taste

OPTIONAL INGREDIENTS:

• 1 Tablespoon Ricotta, per serving Fresh Basil, garnish
• Balsamic glaze, garnish

DIRECTIONS

Prepare the Stock: Heat the vegetable stock in a saucepan and keep it hot over low heat.

In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the chopped garlic and cook for another 1 minute until fragrant.

Add the rice to the pan and stir to coat each grain with the oil. Toast the rice for about 2 minutes, stirring frequently, until it becomes translucent around the edges.

Pour in the white wine and stir continuously until it is absorbed by the rice.

Stir in the tomato purée and Belazu© Rose Harissa, ensuring they are well incorporated into the rice mixture.

Begin adding the hot vegetable stock to the rice mixture, one ladleful at a time, stirring constantly. Allow each ladleful of stock to be absorbed by the rice before adding the next. Adjust the heat to maintain a gentle simmer.

Keep adding stock and stirring until the rice is creamy and tender, but still slightly al dente. This process usually takes about 18-20 minutes. Taste the rice to check for doneness and seasoning.

Stir in the sugar, white pepper, and season with sea salt to taste.

Once the risotto reaches the desired consistency (creamy with a slight bite), remove it from the heat.

Serve the Tomato & Harissa Risotto hot, garnished with spoonfuls of ricotta, fresh basil leaves and a drizzle of balsamic glaze if desired.