A quick and easy risotto that uses plenty of tomatoes and so is good during August when there are plenty of ripe tomatoes coming from the garden.
Ingredients (for 2)
- 250g – 400g ripe tomatoes
- 200g Risotto Rice
- 1/2 Onion
- 500ml vegetable (or chicken) stock
- Oil for frying
- 1 sprig rosemary
- Grated Parmesan
- 50ml Red wine (optional)
Method
- Finley dice the onion and put it to fry with the oil over a low heat in a wide frying pan.
- Fry gently until soft (about 10 minutes).
- If you want to be proper, heat the stock in a separate pan so that you can add it a bit at a time.
- Meanwhile skin the tomatoes by scoring them and putting them in boiling water for a minute or two and dice them.
- If you want, you can remove the seeds (but keep the juice it adds flavour).
- Add the chopped tomatoes and juice to the onions and fry until it forms a thick paste.
- Add the rice, rosemary and seasoning.
- Then (to do it properly) you can add a couple of ladles of stock and simmer it until its all absorbed into the rice then repeat with more stock until the rice is cooked and tender (about 20 minutes). Or, you can do as we do which is to add all the stock and simmer it gently, stirring occasionally until the stock is absorbed and the rice is tender. Personally I haven’t ever been able to tell the difference.
- When the rice is cooked stir in the parmesan, serve and sprinkle some more parmesan over the risotto.
There you go, about 30-40 minutes from start to end and a thick, creamy risotto using lots of tomatoes.