Tomato & Basil Risotto

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Dietaries – gluten free

Courtney Roulston

Tomato & Basil Risotto

Dietaries – gluten free
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 serves
Ingredients Method

Ingredients
  

  • 1 tablespoon extra virgin olive oil plus extra to serve
  • 40 g butter
  • 1 small brown onion finely diced
  • 3 cloves garlic finely chopped
  • 1.5 cups Arborio rice
  • 1 tablespoons tomato paste
  • 1/3 cup (80ml) white wine *Optional
  • 2 punnets Perino red tomatoes
  • 1 litre low salt chicken stock
  • 60 g Parmesan cheese grated from a block
  • 1/3 cup fresh basil leaves picked

Method
 

  1. Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion and cook for 1-2 minutes, or until soft. Add the garlic and stir through for 1 minute before adding in the rice. Cook the rice for 1-2 minutes to toast slightly and to coat the rice in the oil mixture.
  2. Spoon in the tomato paste and cook out for 1 minute then pour in the wine and bring up to a simmer to cook out the alcohol.
  3. Stir through the tomatoes then pour in ½ cup of the stock. Bring the mixture up to a simmer then add in ½ cup of stock in intervals, stirring in between each addition until the rice is creamy and the tomatoes are starting to break down- This will take around 15-20 minutes.
  4. Take the risotto off the heat then stir through half the basil leaves, remaining butter and Parmesan cheese until well combined. Spoon onto a serving plate then grate over some extra Parmesan cheese, scatter with basil and a drizzle of extra virgin olive oil before serving.
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