Creamy Tomato Risotto (Vegetarian)
As we get closer to Christmas and since I am moving out of my flat in a couple of weeks, I am on a mission to clear out all the odds and sods from the back of my store cupboards. This recipe uses a tin of tomatoes, a couple of stock cubes and the last of the risotto rice I had lying around. The result, however, was far from ordinary...
There's something so comforting about risotto and when you pair that with the simple pleasure of tomato, basil and garlic, you have a winner of a dish. I served this simply with garlic bread for scooping up but you could easily serve smaller portions of it as a dinner party starter. Low cost, low effort but high on flavour, this is really worth giving a go!
Creamy Tomato Risotto (Vegetarian)
Serves 4
oil
400g tin plum tomatoes
1 litre vegetable stock
1 onion , finely chopped
2 garlic cloves, finely chopped
1 heaped tsp dried oregano
250g risotto rice
300g baby plum tomatoes, halved
small pack basil, roughly torn
4 tbsp Parmesan, grated or shaved (plus extra)
sea salt and freshly ground black pepper
Tip the tin of tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
Meanwhile, place drizzle a little oil in the base of a large saucepan. Add the onion and a good pinch of salt then gently cook for 6-8 mins until softened. Stir in the garlic and oregano, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
Start adding the hot stock and tomato mixture a couple of ladles at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the tomatoes then continue adding ladles of the stock mixture.
After 20-25 mins, the rice should be creamy and tender, the tomatoes softened and all of the stock should be used up. Remove from the heat, cover and leave for 1 min, then stir in the Parmesan and basil. Serve sprinkled with a good grinding of black pepper and chunks of garlic bread, if you like.
There's something so comforting about risotto and when you pair that with the simple pleasure of tomato, basil and garlic, you have a winner of a dish. I served this simply with garlic bread for scooping up but you could easily serve smaller portions of it as a dinner party starter. Low cost, low effort but high on flavour, this is really worth giving a go!
Creamy Tomato Risotto (Vegetarian)
Serves 4
oil
400g tin plum tomatoes
1 litre vegetable stock
1 onion , finely chopped
2 garlic cloves, finely chopped
1 heaped tsp dried oregano
250g risotto rice
300g baby plum tomatoes, halved
small pack basil, roughly torn
4 tbsp Parmesan, grated or shaved (plus extra)
sea salt and freshly ground black pepper
Tip the tin of tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
Meanwhile, place drizzle a little oil in the base of a large saucepan. Add the onion and a good pinch of salt then gently cook for 6-8 mins until softened. Stir in the garlic and oregano, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
Start adding the hot stock and tomato mixture a couple of ladles at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the tomatoes then continue adding ladles of the stock mixture.
After 20-25 mins, the rice should be creamy and tender, the tomatoes softened and all of the stock should be used up. Remove from the heat, cover and leave for 1 min, then stir in the Parmesan and basil. Serve sprinkled with a good grinding of black pepper and chunks of garlic bread, if you like.
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