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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


·         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


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

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