Puttanesca Risotto

Peel, trim and finely dice the onion (1 red). Peel and grate the cloves (3 garlic). Trim, halve, deseed and dice the chilli (1 red). Quarter the cherry tomatoes (250 g). Quarter the olives (15 kalamata). Pick the parsley (10 g) leaves. Prepare the vegetable stock (1 litre). Quarter the lemon (1) for juice.

Warm the olive oil (1 tbsp) in a pan over a medium heat. Add the onion (1 red) and a [pinch salt] to the pan and stir for 4-5 minutes. Add the cloves (3 garlic) and chilli (1 red) to the pan and stir for 1 minute. Add the olives (15 kalamata) and the capers (2 tbsp) to the pan and stir for 1 minute. Add the cherry tomatoes (250 g) to the pan and stir for 2 minutes. Add the risotto rice (225 g) and stir for 1 minute. Add the white wine (100 ml) and tomato puree (1 tbsp) to the pan and stir until all the liquid has been absorbed. Add 0.25 of the vegetable stock (1 litre) and stir until it’s been absorbed by the rice. Repeat this process, adding 0.25 of the vegetable stock (1 litre) at a time, until all the stock has been absorbed. Add parsley (7.5 g) to the pan and fold it into the risotto. Taste the risotto and season to perfection with [salt pepper]. Start 5m timer

Spoon the risotto into 4 bowls, garnish with the remaining parsley (2.5 g), dress with a simple [mixed leaves] salad and serve with the juice (1 lemon).