World Cuisine

Tomato Risotto

cook 30 mins
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 100 g (3 1/2 oz) plum tomatoes
  • 200 ml (7 fl oz) ready-made tomato sauce
  • 300 ml (1/2 pint) hot vegetable stock
  • 200 g (7 oz) Arborio rice
  • 50 g (2 oz) sun-dried tomatoes, cut into strips
  • 2 tablespoons shredded basil leaves
  • salt and pepper
  • 40 g (1 3/4 oz) grated Parmesan cheese, to serve
  • Heat the olive oil in a saucepan and sauté the onion and garlic for 5–6 minutes.
  • Meanwhile, place the tomatoes in a large bowl and pour over boiling water. Leave to stand for 30 seconds, then drain and refresh under cold water. Peel off the skins, then deseed and chop the tomatoes.
  • Place the tomato sauce and stock in a small saucepan and bring to a simmer.
  • Stir the rice into the onions and continue to stir, for 1–2 minutes until the edges of the grains look translucent.
  • Add a ladle of the tomato sauce and stock and stir continuously, until it has all been absorbed.
  • Repeat with the remaining hot stock, adding a ladle at a time, until the rice is ‘al dente’.
  • Stir in the chopped tomatoes, sliced sun-dried tomatoes and basil and season to taste.
  • Serve sprinkled with grated Parmesan.
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