Recipe Book

Triple Tomato Risotto

Updated: 20 Nov 2018

Ingredients

• Garlic oil, knob of butter
• 1 large onion, finely chopped
• 1 garlic clove
• 2 tbsp tomato puree
• 150g arborio rice
• 200ml dry white wine
• 500ml chicken stock
• 100g sun-blush tomatoes (from deli)
• About 3 roasted red peppers from a jar, chopped
• Half a small punnet of cherry or baby plum tomatoes (small handful)
• A few tablespoons petit pois
• 2 tbsp creme fraiche
• 50g grated cheese (ideally gruyere)
• Basil leaves and parmesan chese to garnish

Method

1. Fry the onion in garlic oil with the finely chopped garlic and a knob of butter. Saute until lightly golden (about 5 mins).
2. Add the tomato puree and rice; stir until the rice is coated. Add the wine and stir, eave to simmer and make the stock.
3. Add the stock and leave to simmer for about 10 minutes.
4. Add the chopped sun-blush tomatoes, peppers, cherry tomatoes, and grated cheese. Let simmer until the rice is cooked. Add more water if necessary.
5. Just before serving, stir through the creme fresh and petit pois. Garnish with fresh basil and parmesan cheese.