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Composition for Spicy Red Risotto (Vegan):

1. You need 200 g Cooked Basmati Rice
2. Take 200 ml of Tomato Sauce
3. Need 150 g for Baby Button Mushrooms
4. Give 1-2 of Ramiro Peppers (2 if they're small)
5. Get 1 - Red Onion
6. Require 3 Cloves of Garlic
7. Prepare 4 of Babycorn
8. You need 3 Green Chillies
9. Take for Ginger
10. Provide of Fresh Basil
11. Need for Herbs and Spices
12. Prepare - Olive Oil

Spicy Red Risotto (Vegan) making process:

1. Cook the rice in salt water. Slice the Ramiro peppers into chunks, dice the onion, garlic, chillies, babycorn and fresh basil. I like whole mushrooms, but you could slice them in half as well.
2. Pour the tomato sauce into a cup or a bowl. Add the fresh basil to it, as well as herbs and spices (turmeric, chives, herbes de provence, chilli flakes, salt and pepper). Grate a bit of ginger into the sauce. Mix it all together.
3. Coat a frying pan or wok with olive oil. Add the onion, garlic, chillies and babycorn all at once. Fry over medium-high heat until the onion softens up and attains a slightly golden-brown colour.
4. Add the mushrooms and the Ramiro peppers to the pan. Stir periodically and fry over medium heat until the mushrooms and peppers soften up.
5. Add the sauce and stir to mix it all together. Simmer for 5 minutes over medium heat.
6. Add the rice, mix it all together, and simmer for 3 minutes while stirring periodically.
7. Turn of the heat and serve the meal. Decorate with chives. Enjoy! 🙂

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