TOMATO RISOTTO

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Tomato Risotto image

One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!

Provided by Charishma_Ramchanda

Categories     Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

25 g butter
1 tablespoon olive oil
3 shallots, finely chopped
175 g arborio rice
1 tablespoon tomato puree
1 (400 g) can chopped tomatoes
600 ml light vegetable stock
25 g parmesan cheese or 25 g cheddar cheese, grated
3 tablespoons fresh basil, chopped

Steps:

  • Preheat the oven to 180 deg C.
  • Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
  • Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
  • Add the puree and the tomatoes and stir well.
  • Add a ladle of stock and allow that to bubble!
  • Then add the rest of the stock and bring up to a simmer.
  • Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
  • After 10 minutes, remove it and stir once.
  • Return to the oven for 10 minutes.
  • When the risotto is ready, take it out, stir in the cheese and basil.
  • Season and leave to stand for a few minutes before serving.

Nutrition Facts : Calories 288.8, Fat 10.7, SaturatedFat 4.8, Cholesterol 18.9, Sodium 139.8, Carbohydrate 41.8, Fiber 2.6, Sugar 2.9, Protein 6.7

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