Tomato Risotto


50ml olive oil
50g butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
250g baby Rosa tomatoes, cut in half, drizzled with olive oil and 5g chopped rosemary and roasted on high heat for 4 minutes.
330g risotto
125ml dry white wine
900ml vegetable stock
1Tbls tomato puree
½tsp smoked paprika
10g basil leaves
4Tbls Marscapone cheese
4Tbls Parmesan, finely grated salt & pepper to taste.


➊ Heat a large saucepan, add olive oil and butter and allow the butter to melt. Add the onion and garlic and sweat for a few minutes until the onions become translucent.

➋ Add the rice then the wine and allow the wine to reduce completely.

➌ Add a third of the stock, maintaining a medium heat setting. When most of the liquid has been absorbed, add half of the remaining of liquid, stirring occasionally to avoid it sticking to the base of the saucepan.

➍ Add the remainder of the liquid. Once all of it has been absorbed the rice should be al dente, meaning firm and not stodgy.

➎ Add the tomatoes, puree, paprika and cook for a minute, then add the rest of the ingredients, seasoning according to taste.

Serve in warm bowls with shaved Parmesan and fresh rocket


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Posted by on Jul 2 2012. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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