Tomato risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 30g unsalted butter
- 2 shallotsfinely chopped
- 1 garlic clovecrushed
- 250g risotto rice
- 100ml vermouth
- 400g can chopped tomatoes
- 2 vegetable stock cubesdissolved in 1.2 litres of boiling water
- 1 tbsp balsamic vinegar
- 50g parmesangrated
- 2 tbsp shredded or finely chopped basil
Nutrition: per serving
- kcal400
- fat11.3g
- saturates6.5g
- carbs56.7g
- sugars5.8g
- fibre2.2g
- protein10.8g
- salt1.84g
Method
step 1
Melt the butter in a large saucepan over a medium heat and cook the shallots and garlic for 5-6 mins until softened. Stir in the rice and cook, stirring for 2-3 mins more until the rice is hot. Add the vermouth and continue to cook until it has been absorbed, then tip in the tomatoes, pressing them down with the back of a spoon to break up any large pieces.
step 2
Once the tomatoes have softened, add the hot stock, a couple of ladlefuls at a time, stirring until it has been absorbed. Add another ladle of stock when the mixture looks dry, then continue this process until the rice is tender and looks creamy – you may not need to use all the stock. Stir in the balsamic vinegar along with half the parmesan. Season to taste, then serve topped with the basil and remaining parmesan.
