Tomato, basil and Parmesan risotto

Serve on grilled aubergine slices and garnish with a few rocket leaves.
 
recipes, vegetarian, rice
Image by:
Recipe from: 06 July 2015
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 2
    medium brinjals
  • 45
    ml
    olive oil
  • RISOTTO:
  • 750
    ml
    chicken stock
  • 30
    ml
    tomato paste
  • 250
    ml
    red wine
  • 45
    ml
    olive oil
  • 15
    ml
    butter
  • 1
    red onion, chopped
  • 2
    cloves garlic, crushed
  • 300
    g
    arborio rice
  • 80
    ml
    fresh basil, torn
  • 175
    g
    Parmesan cheese, grated
  • freshly ground black pepper
  • oven-roasted Roma tomatoes, halved
  • fresh rocket leaves
 
 

Method

 

Slice the brinjal, brush with olive oil and roast in a griddle pan until golden brown and cooked. Set aside and keep warm.

Heat the chicken stock, tomato paste and red wine in a pot. Heat the olive oil and butter in another pot, then add the onion and sauté until soft and glossy. Add the garlic and stir-fry for another minute. Stir in the rice until it’s completely coated in oil.
Now add a cup of stock and stir through until it’s completely absorbed. Repeat the process until all the stock has been added and the risotto is creamy and cooked. Remove the risotto from the heat and stir in the basil, Parmesan and freshly ground black pepper to taste.

To serve

Place a few brinjal slices on each plate and top with a spoonful of risotto, finishing with a roasted tomato or two and some fresh rocket.

For a vegetarian option
Use vegetable stock instead of chicken stock.

Serves 4-6.

Text and image:
Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



 

Read more on: winter  |  rice  |  recipes
 

NEXT ON FOOD24X

Lentil frikkadels

2016-09-26 00:00
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Lentil frikkadels
Meatless "meatballs" for a meat-free dinner any day of the week.
Prep time:  15 min
Cooking time:  10 min
See this week's meals
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.