Serving suggestions:

• Serve with a simple green salad or arugula on the side

• Top with burrata or fresh mozzarella for extra creaminess

• Serve with extra roasted vegetables on the side

Storage:

Store leftovers in an airtight container in the refrigerator for 3-4 days.

The risotto will thicken considerably when cold. To reheat, add a splash of water or vegetable broth and warm gently on the stovetop or in the microwave, stirring frequently until heated through and creamy again.

Adaptations:

• Use white onion or shallots instead of red onion.

• Add other vegetables like bell peppers, mushrooms, spinach, or peas.

• Try different canned tomatoes – fire-roasted, cherry tomatoes, or plain diced.

• Use different herbs – fresh oregano, thyme, or rosemary.

• Make it creamier by stirring in cream cheese, parmesan cheese, or coconut cream at the end.

• Add white wine (100ml) after toasting the rice for more depth (let it evaporate before adding tomatoes).

• Use different types of rice – brown rice works but needs longer cooking time and more liquid.

• Make it spicier with fresh chilies or chili flakes.

• Try different cheeses – Pecorino Romano, Grana Padano, or nutritional yeast for a vegan version.