Creamy Tomato Risotto

Who wouldn’t love the delicious goodness of a budget-friendly rice dish? That’s the joy of creamy tomato risotto, complete with all the tasty nutrition you need for an excellent dinner! Let’s get started right away because you’re not going to want to miss out!

YOU’LL NEED: 400g chopped tomato, 1L vegetable stock, a knob of butter, 1 tbsp olive oil, 1 onion (chopped), 2 garlic cloves (chopped), 1 rosemary sprig (chopped), 250g risotto rice, 300g cherry tomato (halved), small pack basil, 4 tbsp grated parmesan.

STEP 1: Tip your chopped tomatoes and half the stock into a food processor, pulsing until the mixture is smooth. Pour it into a saucepan with the remaining stock before bringing it to a gentle simmer. You’re going to want to keep it over low heat.

STEP 2: Next, place the butter and oil in the base of a large saucepan before heating gently until your butter is good and melted. Then, add in your onion and gently cook for 6-8 minutes until it’s softened. Stir in the garlic and rosemary and cook it for 1 minute more. Next, add your rice and cook, stirring for 1 minute.

STEP 3: Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring frequently.

STEP 4: Next, add the cherry tomatoes. After about 20-25 minutes, the rice should be creamy and tender. You’re almost good to go!

STEP 5: Lastly, cover up your risotto and leave it for about 1 minute. Then you can stir in your basil. Serve sprinkled with Parmesan and a solid sprinkling of black pepper.

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