Tomato risotto

Recipe from: 20 January 2016
recipe, risotto, tomato,vegetarian

Ingredients 9
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 3
    cup
    risotto rice
  • 100
    g
    butter
  • 3
    onions, finely chopped
  • 3
    garlic cloves, minced
  • 3x 400
    g
    tins chopped Italian tomatoes
  • 4
    cup
    good quality chicken or vegetable stock (we used the Woolworths organic range)
  • 150
    ml
    white wine
  • sea salt and black pepper
  • 75
    g
    Parmesan, grated
 

Method

00:10
 
Melt butter in a large, heavy-based frying pan and gently sweat the onions and garlic until translucent.

Add the risotto rice and stir through until each grain is well coated.

In a separate pot, heat the tomatoes and stock. Turn down the heat and allow to simmer gently.

Add the wine to the risotto pan and one ladle of the tomato stock. Stir until all the liquid has evaporated, then add another ladle of stock, stirring well after each addition. Repeat until the rice is soft and all the stock has been absorbed – about 20 minutes.

Stir through the Parmesan. Season well.

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Read more on: risotto  |  recipe  |  vegetarian  |  tomato
 

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