Creamy Nduja Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice your onion. Finely chop your cloves of garlic and parsley.

Step 2

Heat a splash of olive oil in a large sauté pan over a medium heat. Add your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

Step 3

Tip your cherry tomatoes into the pan and cook for 5 mins, squashing them with your wooden spoon so that they collapse a bit and create a jammy sauce.

Step 4

Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

Step 5

Turn your heat down. Pour your hot chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

Step 6

Check that your rice grains are tender. Add your mascarpone, 30g of grated parmesan and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

Step 7

Add your chopped parsley and the zest of a lemon to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

Step 8

Spoon your risotto into bowls and top with a drizzle of olive oil and more parmesan. Serve and enjoy.