tomato risotto

How to make tomato risotto recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, crushed
100 g (3½ oz) plum tomatoes
200 ml (7 fl oz) ready-made tomato sauce
300 ml (½ pint) hot vegetable stock
200 g (7 oz) Arborio rice
50 g (2 oz) sun-dried tomatoes, cut into strips
2 tablespoons shredded basil leaves
salt and pepper
40 g (1¾ oz) grated Parmesan cheese, to serve

Method:
Heat the olive oil in a saucepan and sauté the onion and garlic for 5–6 minutes.

Meanwhile, place the tomatoes in a large bowl and pour over boiling water. Leave to stand for 30 seconds, then drain and refresh under cold water. Peel off the skins, then deseed and chop the tomatoes.

Place the tomato sauce and stock in a small saucepan and bring to a simmer.

Stir the rice into the onions and continue to stir, for 1–2 minutes until the edges of the grains look translucent.

Add a ladle of the tomato sauce and stock and stir continuously, until it has all been absorbed. Repeat with the remaining hot stock, adding a ladle at a time, until the rice is ‘al dente’.

Stir in the chopped tomatoes, sliced sun-dried tomatoes and basil and season to taste.

Serve sprinkled with grated Parmesan.

For quick tomato & rice salad, skin and chop 4 plum tomatoes, as for Tomato risotto, and mix with 4 sliced spring onions, 400 g (13 oz) shop-bought ready-cooked rice, 200 g (7 oz) diced mozzarella cheese and 2 tablespoons chopped basil leaves. Season and sprinkle with 2 tablespoons olive oil to serve. Total cooking time 10 minutes.

tomato risotto