Fonio tomato risotto

Preparation time: 10 mins

Servings: 2 persons

Ingredients:

• 250g Ibémi Fonio

• 4 tbs tomato sauce

• 1 tsp olive oil

• Salt and pepper

• 2 cups of water

• 1/2 white diced onion (optional)

• Parsley leaves (optional)

• 1/2 red or green pepper bell (optional)

• 1 diced clove of garlic (optional)

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Method:

Boost the recipe: prior to adding the fonio, stir the diced onion, parsley leaves, red or green pepper bell and the clove of garlic in a saucepan.

1. Stir Fonio in the saucepan with hot olive oil for 30 seconds.

2. Add a fraction of the tomato sauce and a bit of water.

3. Stir and repeat step 2 until the mixture has the desired texture for a risotto (approximately 2 volumes of water for 1 volume of Fonio).

4. Add salt and pepper, parsley or coriander leaves to the risotto mixture and serve warm.