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Tomato Risotto

Need to think of something quick and easy for dinner tonight? Try my tomato risotto which is ready in less than 30 mins. Add some extra cheese in for the kids!

I had a beautiful risotto when I spent some time in Rome last year and it was absolutely delicious and so so simple. I had to re-create it.

I had some leftover pasta sauce in the fridge which I added to the mix but a can of crushed tomatoes will work perfectly.

It's the simple meals that turn out the best!

Caroline x

Tomato Risotto

Ingredients

1L salt-reduced chicken stock

400g can crushed tomatoes

2 tbsp olive oil

20g butter

1 onion, finely diced

2 cups arborio rice

1/2 cup dry white wine

40g parmesan, finely grated

Method

1. Heat the oil in a saucepan over a medium heat. Add onion and butter and cook until the onion is almost soft.

2. Add rice and cook, stirring, for 2 minutes or until rice begins to turn translucent. Add wine and stir continuously until liquid is absorbed. Add the tomatoes in and mix well.

3. Add the stock, half a cup at a time to the mixture and cook, stirring constantly, until liquid is absorbed. Repeat with remaining stock mixture.

4. Remove pan from heat and stir in parmesan. Season with a little salt, extra parmesan and fresh basil.

5. Enjoy

©2019 by The Delightful Cook