A deliciously Vegetarian dinner option which has a touch of luxury about it. As a bonus, the building blocks of this recipe is the humble tin of tomatoes which makes this dish budget friendly and easy to whip up from store cupboard essentials.
Tinned Tomatoes Pomodoro Risotto
Servings
2
servingsPrep time
10
minutesCooking time
25
minutesIngredients
500 ml vegetable stock
splash vermouth or a dry white wine
1.2 kg tinned plum tomatoes
1 large knob butter
2 shallots, diced
2 cloves garlic, crushed
125 g risotto rice
sea salt, to season
parmesan, to season & garnish
handfull cherry tomatoes, roasted, to garnish
basil leaves, to garnish
Directions
- In a saucepan bring the the stock and tomatoes to a simmer over a low heat.
- In the meantime, add the butter to a saucepan over a medium heat. Add the shallots as the butter begins to foam and soften until translucent. Add the garlic and cook for a couple more minutes.
- Add the risotto rice and stir until fully coated and the rice begins to gain colour and smell slightly nutty. This step is crucial for adding extra flavour.
- When the rice is slightly toasted around the edges, add the vermouth or wine and stir until it has reduced completely. The alcohol will help to deglaze the pan and pick up some of that delicious flavour on the bottom of the pan.
- Now begin to add the tomato/ stock mixture, a few ladles at a time. Add stock only when the last amount has been absorbed. Keep stirring and adding stock until the rice is cooked but there is still a little bite left in the middle of each grain.
- Check for seasoning and add if needed. Remember that the parmesan will add saltiness at the end.
- Finish with shavings of parmesan, roasted cheery tomatoes, torn basil leaves and an extra drizzle of extra-virgin olive oil.
- For some added protein, pop a perfectly poached egg on top!
