Name: Tasty tomato risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Cooking Method
Ingredients: 3 cup risotto rice; 100 g butter; 3 onion finely chopped; 3 garlic cloves, minced; 3x 400 g tinned tomatoes chopped in Italian herbs; 4 cup stock vegetable or chicken; 150 ml wine white; sea salt and freshly ground black pepper; 75 g parmesan cheese grated

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Ingredients (9)

3 cup	risotto rice
100 g	butter
3	onion — finely chopped
3	garlic — cloves, minced
3x 400 g	tinned tomatoes — chopped in Italian herbs
4 cup	stock — vegetable or chicken
150 ml	wine — white
	sea salt and freshly ground black pepper
75 g	parmesan cheese — grated

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Method:

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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