Tomato & Basil Risotto
/
Tomato & Basil Risotto
Recipe by Courtney Roulston
Dietaries – gluten free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 25 minutes
Ingredients
1 tablespoon extra virgin olive oil, plus extra to serve
40g butter
1 small brown onion, finely diced
3 cloves garlic, finely chopped
1.5 cups Arborio rice
1 tablespoons tomato paste
1/3 cup (80ml) white wine *Optional
2 punnets Perino red tomatoes
1 litre Coles low salt chicken stock
60g Parmesan cheese grated from a block
1/3 cup fresh basil, leaves picked
Method
Heat the oil and half the butter in a large frying pan over a medium heat. Add the onion and cook for 1-2 minutes, or until soft. Add the garlic and stir through for 1 minute before adding in the rice. Cook the rice for 1-2 minutes to toast slightly and to coat the rice in the oil mixture.
Spoon in the tomato paste and cook out for 1 minute then pour in the wine and bring up to a simmer to cook out the alcohol.
Stir through the tomatoes then pour in ½ cup of the stock. Bring the mixture up to a simmer then add in ½ cup of stock in intervals, stirring in between each addition until the rice is creamy and the tomatoes are starting to break down- This will take around 15-20 minutes.
Take the risotto off the heat then stir through half the basil leaves, remaining butter and Parmesan cheese until well combined. Spoon onto a serving plate then grate over some extra Parmesan cheese, scatter with basil and a drizzle of extra virgin olive oil before serving.
