Risotto Napoletana

Total Time
10 mins
5 mins

It's as if you took the whole deli and made a risotto out of it! A nice trick here is to use marinated sun-dried tomatoes - the oil you drain off them you can tip straight into the pan! While the chili is an optional extra, fresh parmesan is a must. From an AWW cookbook.

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  1. Heat oil in large pan and add onion, cooking until soft.
  2. Add rice and stir until fully coated in oil.
  3. Add canned tomates and water and bring to the boil.
  4. Simmer, covered, for 15 minutes - stir once or twice.
  5. Remove from heat and let stand, still covered, for 10 minutes.
  6. Stir in remaining ingredients and serve immediately.