Ummmm----!!!! Yum! Tomato Risotto

Name: Ummmm----!!!! Yum! Tomato Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 60 g butter; 1 tablespoon olive oil; 1 big onion, diced; 2 fat garlic cloves, chopped finely; 2 cups arborio rice; 1 (400 g) can tomatoes, chopped; 1 cup red wine; 2 tablespoons mixed herbs; 2 -3 bay leaves; 6 -7 cups chicken stock (I mixed with chicken and vegetable stock, just enough stock to cook rice); 3 tablespoons mediterranean tomato chutney; 3 tablespoons kalamata olives with sun-dried tomatoes and garlic in oil (I bought it in a jar); 1 tablespoon basil pesto; 1/2 cup roughly chopped roasted red capsicum; 1 cup blue cheese (grated)

Submitted by tomoko matsunaga

"I love risotto and I bought some arborio rice from the nice Italian/french shop that I found today. I used whatever ingredients I could find in the fridge and it came up the best risotto that I ever made before! Oh, and It would be nice if you put some chopped bacon too!"

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photo by tomoko matsunaga

Ready In:: 35mins
Ingredients:: 15
Serves:: 4-6

ingredients

60 g butter
1 tablespoon olive oil
1 big onion, diced
2 fat garlic cloves, chopped finely
2 cups arborio rice
1 (400 g) can tomatoes, chopped
1 cup red wine
2 tablespoons mixed herbs
2 -3 bay leaves
6 -7 cups chicken stock (I mixed with chicken and vegetable stock, just enough stock to cook rice)
3 tablespoons mediterranean tomato chutney
3 tablespoons kalamata olives with sun-dried tomatoes and garlic in oil (I bought it in a jar)
1 tablespoon basil pesto
¹⁄₂ cup roughly chopped roasted red capsicum
1 cup blue cheese (grated)

directions

Simmer stock and keep it side.
In a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear.
Add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking.
Deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock. Add rest of the ingredients except blue cheese.
Stir stock in the next before all the liquid is absorbed.
Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage.
Add blue cheese and stir well.

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RECIPE SUBMITTED BY

tomoko matsunaga

United States

Hello! I'm Tomoko Matsunaga from Japan. my host mom, Jan("JanRoundOz"she and her husband Russell are great cook, check their recipe!) introduced me this website about 3 years ago, and ever since, whenever I need to serch for the recipe,I use this site! I am currently in Australia and studying cookery. I learnt a lot of cooking tips that I didnt know from school and It's great to learn cooking with people who are also interested in cooking! I love cooking at home and I try to cook different food everyday like my host parents used to do! ;) Eventhough I am Japanese, my favourite cuisine is Italian (yet, I still love Japanese food)and most of the time the food that I make is Italian. but nowdays, Im also into Thai food and I love the flavour of Coriander! I'd love to learn more about cookin and great recipes from all of you who are cooking expert!!!

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