Aji Amarillo Risotto

I made this recipe because I buy Aji Amarillo paste for my favourite rice dish Arroz con pollo verde and I wanted to make use of a full opened jar. I also use it for Peruvian roast chicken. It has that spicy, smokey chilli flavour that makes something instantly Mexican/South American. This is the first spicy risotto I've made because I do prefer a creamy, cheesy one, but this is great if you love a good kick. I swapped queso fresco for Feta as it's a close sub.

Ingredients

• ¼ cup olive oil

• ½ cup onion, finely chopped

• 1 garlic clove, finely chopped

• ½ - 1 cup aji amarillo paste (I used 1/2)

• 2 cups Arborio rice

• 1 cup white wine

• 4 cups hot vegetable stock plus extra water if needed

• Salt and pepper

• 1 cup queso fresco, diced (or Feta)

• Fresh herbs, chopped (parsley or chives)

• 2 tbsp olive oil

• Parmesan cheese, grated

Method

1. Heat the oil over medium heat, add the onion and garlic and cook until soft.

2. Add aji amarillo and continue cooking for 5 mins.

3. Add the rice, stir, turn the heat to medium and cook for about 5 mins.

4. Add the white wine, stir and bring to a boil, cooking until the wine evaporates.

5. Season with salt and pepper.

6. Start adding the hot stock, a ladle at a time stirring frequently, until the rice is al dente and looks creamy.

7. Turn the heat to very low and add diced cheese and your herbs.

8. Incorporate 2 tbsp olive oil and stir.