Tomato Risotto

I started the year off with the Veganuary challenge and while I didn’t manage to go completely vegan I have been largely meat-free since January. I have been trying out a whole lot of new meat-free recipes and we recently made our very first risotto and it was absolutely delicious.

I love the simplicity of this risotto. It uses a few simple but flavoursome ingredients. Perfect for those nights you just don’t feel like cooking.

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Ingredients Method

Ingredients

  

• 45 ml Tbsp olive oil
• 15 ml Tbsp butter
• 1 onion finely chopped
• 1 leek sliced
• 1 large garlic clove crushed
• 250 g Arborio rice
• 1 can Rhodes Quality Whole Peeled Tomatoes
• 15 ml Rhodes Quality Tomato Paste Sachet
• 1 lt 4 cups chicken stock, hot
• Salt and freshly cracked black pepper

Method

 

1. Heat the olive oil and the butter in a large heavy-bottomed saucepan.
2. Add the onion and the leek and fry until softened.
3. Add the garlic and fry for a few minutes more.
4. Add the rice and toss well.
5. Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock.
6. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock.
7. Continue cooking, adding stock when necessary until the rice is tender.
8. Remove from the heat.
9. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.