CREAMY TOMATO RISOTTO RECIPE
A
budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An
ideal midweek supper.
Prep
Time : 5 mins
Cook
Time : 35 mins
Servings : 4
INGREDIENTS
·
400g
can chopped tomato
·
1l
vegetable stock
·
knob
of butter
·
1
tbsp olive oil
·
1
onion, finely chopped
·
2
garlic cloves, finely chopped
·
1
rosemary sprig, finely chopped
·
250g
risotto rice
·
300g
cherry tomato, halved
·
small
pack basil, roughly torn
·
4
tbsp grated parmesan
INSTRUCTIONS
1. Tip
the chopped tomatoes and half the stock into a food processor and pulse until
smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer
and keep over a low heat.
2. Meanwhile,
place the butter and oil in the base of a large saucepan and heat gently until
the butter has melted. Add the onion and gently cook for 6-8 mins until
softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the
rice and cook, stirring, for 1 min.
3.
Start
adding the hot stock and tomato mixture about a quarter at a time. Let the
risotto cook, stirring often, adding more stock as it is absorbed. After you
have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice
should be creamy and tender, the cherry tomatoes softened and all of the stock
should be used up.
4. Cover
and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and
a good grinding of black pepper.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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