Tomato Risotto

Tomato Risotto

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4

    • About This Recipe

    “One of my favourites, a magical food created out of my favourite colour – red, tomatoes:) Ahh! Try this, you’ll never regret it!”

    Ingredients

  • 25gbutter
  • 1tablespoonolive oil
  • 3shallots, finely chopped
  • 175garborio rice
  • 1tablespoontomato puree
  • 1 (400g) cans chopped tomatoes
  • 600mllight vegetable stock
  • 25g parmesan cheese or 25gcheddar cheese, grated
  • 3tablespoonsfresh basil, chopped

    • Directions

  • Preheat the oven to 180 deg C.
  • Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
  • Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
  • Add the puree and the tomatoes and stir well.
  • Add a ladle of stock and allow that to bubble!
  • Then add the rest of the stock and bring up to a simmer.
  • Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
  • After 10 minutes, remove it and stir once.
  • Return to the oven for 10 minutes.
  • When the risotto is ready, take it out, stir in the cheese and basil.
  • Season and leave to stand for a few minutes before serving.

    • Reviews

  • “Very nice and lovely colour, i did substitute 1/2 the stock for white wine.”

  • “I had never managed to make an edible risotto until I found this recipe.”

  • “I have never made risotto before having always been put off by all the stirring and attention it requires. However this recipe was the answer I was looking for- it was quick and easy but tasted delicious. It was perfect as I needed something easy to feed a vegetarian mother in law- YUM!!!”

  • “Gosh! I loved this. I don’t put it in the oven at all. I do it all on the stove top. We have added everything from olives, capsicum, carrot, bacon, Italian saussage and chinese saussage… not all at once though.But like any great recipe, it is a base that you can add to and change if you want. My 3yo and 1 yo love it too. Very versatile.”

  • “This recipe is fantastic!Yum.Good also, because I didn’t have to stand over the stove constantly stirring the rice.”

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