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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.

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

Instructions

  • Heat the olive oil and the butter in a large heavy-bottomed saucepan.
  • Add the onion and the leek and fry until softened.
  • Add the garlic and fry for a few minutes more.
  • Add the rice and toss well.
  • 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.
  • Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock.
  • Continue cooking, adding stock when necessary until the rice is tender.
  • Remove from the heat.
  • Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.
Tomato Risotto for Mothers Day | HarassedMom
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