Creamy Summer Veggie Risotto

Ingredients

• •1/2 cup grape tomatoes, halved
• •1 shallot, finely chopped
• •2 clove garlic, roughly chopped
• •1 cup carnaroli rice
• •3 1/2 cup water
• •2 tbsp mascarpone cheese
• •2 tbsp butter
• •1 oz parmesan, grated
• •1 jalapeño pepper, seeded and diced
• •4 oz sweet peppers, seeded and medium diced
• •1 bunch chives, small diced

Steps

1. 1Mix the tomatoes in a bowl with salt and pepper, and leave to the side to season for at least ten minutes.
2. 2In a medium pot, heat a drizzle of olive oil over medium-high heat, then cook shallot and garlic, seasoning, for 1 minute, until slightly softened. Add the rice, stirring requently for 1-2 minutes, until lightly browned. Add water, season, and heat to boiling on high; once boiling, reduce to medium-high and cook 16-18 minutes, stirring occasionally, until liquid is mostly absorbed and rice is al dente.
3. 3Meanwhile, when risotta has about 10 minutes left, heat a drizzle of olive oil in a medium pan over medium-high heat, then cook sweet peppers and jalapeño for 2-3 minutes, until slightly softened. Add tomatoes, and cook for another 2-3 minutes. Season as needed.
4. 4When risotto is done, add the butter, mascarpone, and half the parmesan, stirring until combined. Adjust seasoning if needed. Serve, topped with vegetables, remaining parmesan, and chives.