Risotto of Peppers, Sundried Tomatoes & California Prunes

Makes: 4Prep Time: 30 minutes


  • 900ml vegetable stock
  • 50g unsalted butter
  • 1tbsp olive oil
  • 3 shallots, peeled and chopped
  • 1 green pepper, deseeded and finely chopped
  • 275g Arborio rice (or other risotto rice)
  • 75ml white wine
  • 150g sundried tomatoes, chopped
  • 100g California Prunes, chopped
  • 1tbsp parsley, freshly chopped
  • Seasoning
  • Vegetarian Parmesan slivers to serve


  1. Heat the stock in a pan next to the pan you are cooking the risotto in.
  2. Leave it simmering. Melt the butter with the olive oil in a separate pan then sauté the shallots and green pepper for 1-2 minutes.
  3. Add the rice, stirring with a wooden spoon, until just glistening.
  4. Pour in the wine and stir until it has all been absorbed.
  5. Add a ladle of stock and continue to stir until it has all been absorbed.
  6. Repeat this process with the remaining stock, a ladle at a time.
  7. After 10 minutes add the sundried tomatoes and California Prunes and continue to ladle in the stock. Stir until the rice is just cooked – al dente.
  8. Stir in the chopped parsley then taste for seasoning. Serve with freshly shaved slivers of Parmesan style cheese.