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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it! Ingredients:
25 g butter |
1 tablespoon olive oil |
3 shallots, finely chopped |
175 g arborio rice |
1 tablespoon tomato puree |
1 (400 g) can chopped tomatoes |
600 ml light vegetable stock |
25 g parmesan cheese or 25 g cheddar cheese, grated |
3 tablespoons fresh basil, chopped |
Directions:
1. Preheat the oven to 180 deg C.
2. 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.
3. Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
4. Add the puree and the tomatoes and stir well.
5. Add a ladle of stock and allow that to bubble!
6. Then add the rest of the stock and bring up to a simmer.
7. Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
8. After 10 minutes, remove it and stir once.
9. Return to the oven for 10 minutes.
10. When the risotto is ready, take it out, stir in the cheese and basil.
11. Season and leave to stand for a few minutes before serving.
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