Tomato Risotto
- Ready In:
- 22mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 can chopped tomato
- 45 g butter
- 1 small onion, finely chopped
- 3⁄4 cup arborio rice
- 1 cup water
- 1 teaspoon chicken stock powder
- 1 bay leaf
- 2 tablespoons grated parmesan cheese
- 2 teaspoons fresh basil
directions
- Melt butter in a large saucepan, add onion, stir constantly over medium heat until onion is soft.
- Add rice to pan, mix well to coat each grain with butter.
- Stir in tomatoes, water, chicken stock powder& the bay leaf.
- Stir constantly over medium heat for about 20 minutes, or until most of the liquid has been absorbed.
- Rice should still be quite moist at this stage.
- Remove from pan from heat, stir in basil& parmesan cheese.
- Sprinkle with extra parmesan cheese to serve if desired.
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Reviews
-
Wow, this is terrific! I've made it twice already, as I grow basil in a pot on my porch. The first time I did not have onions, so I substituted dried onion flakes (1 1/2 Tbs.) and it still turned out great. Also, I use half the butter, and I make mine with half brown arborio rice and half white. This means I need to add extra water (1 3/4 cups) and cook it longer (about 50 min.) Thanks for this great recipe!
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For a creamier, less tart risotto, add two tablespoons milk and a pinch of sugar to the water/tomato/rice mixture. The amount of sugar will depend strongly on what type of tomatoes you use. For example, I used fresh garden tomatoes which were a little too tart for my tastes, so I added about 2 teaspoons of sugar.
RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!