Spicy Nduja and Tomato Risotto

A one-pan risotto with melting nduja heat, burst cherry tomatoes and a swirl of cream cheese.

SHOPPING LIST

• risotto rice300g
• nduja60g
• cherry tomato300g
• onion1
• vegetable stock cube1
• cream cheese100g
• parmesan40g
• olive oil1 tbsp

METHOD

1. 1Soften the chopped onion in the olive oil for 4 minutes in a wide pan.
2. 2Add the nduja and stir for 2 minutes until it melts into the oil.
3. 3Stir in the rice and cook for 1 minute.
4. 4Crumble the stock cube into 1 litre of hot water and add a ladle at a time, stirring, for 15 minutes.
5. 5Add the cherry tomatoes and keep adding stock for 5 more minutes until the rice is tender and the tomatoes have burst.
6. 6Stir through the cream cheese and half the parmesan.
7. 7Serve with the remaining parmesan scattered over.

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