Creamy Nduja Tomato Risotto

• total time: 42 minutes

Ingredients

300g risotto rice

1 white onion

4 garlic cloves

40g nduja

1 tbsp butter

350g cherry tomatoes

1 tbsp tomato purée

1000-1200ml stock (veg or chick)

2 heaped tbsp mascarpone

Zest + juice half lemon

Roughly 50g parmesan

Salt + black pepper

Garnish - fresh parsley + more parm

Directions

Heat oil in a pan over medium heat, cook the finely chopped onion for 5 mins. Add chopped garlic and continue to cook for 2 mins.

Add nduja, break up with a wooden spoon and continue to cook for a 5 mins.

Add tomato purée and tomatoes, slowly cook and squish the tomatoes until you get a thicken textured sauce. Stir in the risotto rice until it’s all fully coated.

Gradually add the stock, once it’s absorbed add a little more and keep repeating. This will roughly take 30mins.

Turn off the heat and mix in the mascarpone, lemon, parmesan and season.

Serve straight away, top with more parm and fresh parsley - enjoy! 😍