INGREDIENTS
500g Tilda Arborio Risotto rice
2 tbsp olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
150ml vodka
1.5 litres hot vegetable stock
300ml passata (sieved tomatoes)
75g peppadews or 1-2 chillies, finely chopped
25g chives, finely chopped
125g garlic and herb soft cheese
Salt and freshly ground black pepper
Freshly grated Parmesan, to serve

METHOD
1. Add the oil, garlic and onion to a heavy based pan over a medium heat and cook for 5-8 minutes until softened.
2. Stir in the rice ensuring the grains are coated in the oil, add the vodka and simmer for 2 minutes.
3. Add the hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. Halfway through the cooking, add the passata and peppadews or chillies.
4. Continue until all the liquid has been absorbed and the rice is al dente, about 20-25 minutes.
5. Stir through the chives and the cheese, allowing it to melt.
6. Season to taste and serve sprinkled with Parmesan cheese.

Serves 6-8