Tomato risotto
Prep:
5 mins
Cook:
35 mins
Risotto has to be one of the nicest Italian dishes to serve and can be made on a budget without compromising on flavour.
400g tin chopped tomatoes
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 tomatoes, halved
50g basil, roughly torn
4 tbsp grated parmesan
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 over a low heat.
In a large saucepan, place the butter and oil then heat gently until the butter has melted.
Add the onion and cook until softened.
Stir in the garlic and rosemary, then cook for 1 minute more.
Add the rice and cook, stirring, for 1 minute.
Start adding the hot stock and tomato mixture about a quarter at a time.
Let the risotto absorb the fluid before adding in more.
After you have added half the stock, pop in the cherry tomatoes.
Cook for 25 minutes. Everything should be tender and absorbed well.
Cover and leave for 1 minute, then stir in the basil.
Serve sprinkled with parmesan and a good pinch of black pepper.
Serves
4
Preparation Time
5 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Cheese, Vegetables, Rice, Stock/Broth
Recipe Type
Budget, Family Dinners
Level of Difficulty
Easy
