Tomato Risotto

Name: Tomato Risotto
Ingredients: 25 g butter; 1 tablespoon olive oil; 3 shallots, finely chopped; 175 g arborio rice; 1 tablespoon tomato puree; 1 (400 g) can chopped tomatoes; 600 ml light vegetable stock; 25 g parmesan cheese or 25 g cheddar cheese, grated; 3 tablespoons fresh basil, chopped

9 ingredients

11 steps

Ingredients

25 g butter
1 tablespoon olive oil
3 shallots, finely chopped
175 g arborio rice
1 tablespoon tomato puree
1 (400 g) can chopped tomatoes
600 ml light vegetable stock
25 g parmesan cheese or 25 g cheddar cheese, grated
3 tablespoons fresh basil, chopped

Directions

1

Preheat the oven to 180 deg C.
2

Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
3

Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
4

Add the puree and the tomatoes and stir well.
5

Add a ladle of stock and allow that to bubble!
6

Then add the rest of the stock and bring up to a simmer.
7

Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
8

After 10 minutes, remove it and stir once.
9

Return to the oven for 10 minutes.
10

When the risotto is ready, take it out, stir in the cheese and basil.
11

Season and leave to stand for a few minutes before serving.