Rubber Ninja vs Herb & Tomato Risotto

COOK SOMETHING NEW


Herb & Tomato Risotto




INGREDIENTS:

1 litre salt-reduced Vegetable Stock (may need extra)
20 g Butter
1 Onion, chopped
2 Garlic Cloves, crushed
2 cups Arborio Rice
2 x 400 g Cans chopped tomatoes
1/2 cup Parmesan
1/2 cup fresh herbs (e.g basil, parsley, oregano) chopped
handful of grated cheddar
salt
pepper

Serves 4


METHOD:

Heat the stock in a saucepan and bring to the boil. Keep simmering. (It's important to make sure that the stock is really hot before gradually adding to the rice. This allows it to be absorbed faster and will not cool the risotto down).

Melt butter in a saucepan. Add the onion and garlic and cook over medium heat for 1-2 minutes, or until soft. Add the rice and stir for 1 minute, or until well coated.

Add 1/2 cup stock, stirring constantly, and cook over medium heat until all the stock is absorbed. Continue adding the stock, 1/2 cup at a time, stirring constantly over low heat for 20-25 minutes, allowing stock to be completely absorbed after each addition.

When all stock has been absorbed, and the rice is almost cooked, stir in the tomato. Cook for a further 2-3 minutes, or until the rice is tender and creamy in texture. Stir in the cheese and herbs and season with salt and freshly ground black pepper. Serve immediately with parmesan or extra cheddar.




Absolutely delicious with a side of garlic bread or toasted ciabatta slathered with molten butter.


A nice glass or two Shiraz is a pretty great addition too :)