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Ingredient
Tomato risotto
Introduce
Chef :
Shelly ZevioTomato risotto
My husband calls this the meal of love - it’s a bit of effort with all the stirring, so you must really love the person you’re preparing it for and they will know it once they taste this!
Ingredient
Food ration :
4 peopleCooking time :
1 hour
30 g
butter
Half
an onion
2 cups
risotto rice
125 ml
white wine
750 ml
stock
100 g
fresh tomatoes
Half
a can of tomatoes
1 Tablespoon
crème fraîche
Cooking instructions
* Step 1
Melt 30g of butter in a pot on high heat and cook half a diced onion until translucent, then add 1 cup risotto rice and stir through. Add 125ml white wine and cook on high heat until alcohol evaporates
* Step 2
Reduce heat and add stock 1 ladle at a time, stirring slowly and adding more as it evaporates and gets soaked in (I used chicken but you can use veg stock). This takes about 30 minutes.
* Step 3
Roast 100g diced tomatoes and continue stirring
* Step 4
Add half a can of tomatoes and 1 Tablespoon of crème fraîche and continue stirring until the risotto is thick and creamy
* Step 5
Serve with roasted Parma ham or just Parmesan for a veggie option (if veg stock was used). I also served some veggies on the side
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