Tomato Risotto

Tomato Risotto

Posted 2017-10-11 by Kate Matefollow
One serve of my


One of my favourite things to eat is risotto. Risotto is a northern Italian rice dish cooked in a stock, with various vegetables and meats added.
Risotto in Italy is normally the primo (first course), which is served on its own before the main course. I like to have it as a whole meal serving about 2 soup ladles of risotto per person.

Preparation Time: 10 minutes
Cooking Time:20 minutes
Serves: 4-5

Ingredients
1 410 g can of Ardmona classic diced tomatoes with tomato paste
2 punnets of sweet berry tomatoes (260g) (see picture at the end)
1 punnet (250g) sweet solanato tomatoes
1 litre of vegetable stock
2 teaspoons of gourmet gardens basil paste
1 teaspoon of minced garlic
1 small brown onion diced
1 tablespoon of rice bran oil
1 cup of arborio rice
1 cup fresh shaved or grated parmesan cheese

Method
  • Wash the solanato tomatoes and one punnet of the berry tomatoes and cut each in half.
  • In a small saucepan, add the vegetable stock and heat on a medium heat bring to a gentle simmer and keep on a low heat.
  • In a large saucepan, add the rice bran oil and heat over medium-high heat.
  • In the pan sauté the onions and garlic until the onion is translucent.
  • Add in arborio rice and stir for about one minute to coat the rice in the oil.
  • Next add in about 3/4 of the stock, the can of tomatoes and the basil paste. Stir well to combine all ingredients.
  • Continue to cook the risotto stirring occasionally.
  • As the risotto cooks it may start to stick a little and this is when to add the last 1/4 of the stock and mix it through.
  • Cook the onions, slice the tomatoes, cook the risotto, add the tomatoes


  • Continue to stir about every 1-2 minutes.
  • Risotto will take approximately 25 minutes to cook. You can check the rice after about 20 minutes.
  • For the tomatoes add them in after about 15 minutes of cooking time if you would like them to be soft.
  • For a slightly firmer tomato in the risotto add the tomatoes about 5 minutes before taking the risotto off the heat. Stir through gently to warm them.
  • Spoon risotto into serving bowls and top with shaved or grated parmesan cheese.
  • Wash remaining berry tomatoes and cut the vine so there are two attached together.
  • Place two tomatoes on top of the risotto, serve and enjoy.

  • These are the two types of tomatoes I used


    Categories
    #tomatoes
    #risotto
    #italian
    #lunch
    #dinner
    #savoury
    #hot
    #vegetarian
    #vegan


    %recipeyum
    229019 - 2023-07-17 10:48:26

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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