Tomato Risotto
Tomato risotto. A quick, simple and wholesome dinner for two.
Ingredients
- ¼ cup EVOO
- 1 yellow onion, finely chopped
- 6 garlic cloves, thinly sliced, finely chopped or grated
- ½ bunch oregano, leaves picked
- 1 tbsp tomato paste
- 500g cherry tomatoes
- 1 cup arborio rice
- ½ cup dry white wine
- 1L chicken stock
- 2 tbsp butter
- Salt and freshly cracked black pepper
- 50g finely grated Parmesan or Pecorino, plus extra to serve
- Good quality balsamic vinegar, to serve
Serves 2
Method
- Bring your chicken stock to a simmer in a pot. Have a ladle at the ready.
- Heat olive oil in a large pan over medium heat.
- Add onions, garlic and oregano, and sauté over medium heat until translucent.
- Add tomato paste and cook, stirring, until the colour deepens (around 2 mins).
- Add tomatoes and cook until tomatoes begin to blister.
- Add rice and wine and simmer until it is absorbed.
- Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle. It should take around 18 minutes.
- Continually taste the risotto (from the 15 minute mark) to test if the rice is ready - we want it al dente.
- Turn off heat and stir through remaining butter and Parmesan.
- Taste and season.
- Serve with more Parmesan, freshly cracked pepper and a drizzle of balsamic vinegar.