Coco's Chilli Tomato Risotto

Coco's Chilli Tomato Risotto

Ingredients:

2 tsp fresh chilli (masterfoods fresh chilli is great)
3-4 shallots, chopped 
8 mushroom cups, peeled and chopped
2 zucchini, chopped
1/2 tsp Cumin
1/2 tsp sweet paprika 
2cups aborio Rice
1 tbsp. Coconut Oil and 2 tsp butter
5 garlic gloves, crushed
1 can whole peeled tomato, squeeze 
1 red capsicum
1 brown onion 
1/2 lime juice
1/2 lime rind, grated 
chicken stock 250ml
vegetable stock 500ml

Create:

1 In a medium saucepan combine the chicken stock and vegetable stock together on a low heat. Occasionally stir.

2 Next on medium heat fry onion, garlic, coconut oil and butter, wait 1min than throw in shallots, mushrooms, capsicum, zucchini.

3 Stir in Cumin, Paprika, fresh chilli, lime juice and lime rind. Add One by One Whole peeled tomatoes, gently squeeze over to add texture and to release extra flavor. Stir for few mins.

4 Add 2 cups of aborio rice. Stir.
5 Gradually add cups of warm stock to the frypan. Allow to boil on high, than turn down low. Constantly stirring for 28mins with continued cups of stock added until all stock is absorbed.

Serves 4 
Nice to do...

Garnish with crumbled danish feta, chopped parsley and coriander.