Tomato Basil Risotto
PREP TIME: 60 Minutes
1 lb Lakeside Sweet Cherry Tomatoes, finely diced
1 tbsp (60ml) extra virgin olive oil, divided
1/2 cup (125ml) white wine
1 1/2 cups (375ml) vegetable or chicken stock
1 shallot, minced
2 garlic cloves, minced
1 fresh bay leaf
1 1/2 cups (375ml) Arborio rice
1/4 cup (50g) fresh basil, chopped
1/2 cup Parmesan, grated
3/4 tsp kosher salt
fresh black pepper to taste
Heat the stock in a small sauce pan on medium low heat.
Place a medium heavy bottomed pan over medium heat. Add 2 tbsp olive oil along with the bay leaf. Add the shallot and garlic and cook for 3 minutes or until translucent.
Sprinkle the rice over the shallot and oil mixture and stir well. Keep stirring until the rice is well coated in the oil and starts to look translucent, about 5-10 minutes.
Pour the wine over the rice and mix well. Begin to add the stock, 1/2 cup at a time allowing the liquid to be absorbed before adding the next 1/2 cup until all stock is gone. The mixture should be slightly simmering during this process. Stir constantly.
Add the tomatoes to the rice mixture and keep stirring regularly allowing the tomatoes to cook down. Cook for approximately 30-40 minutes or until the rice is cooked al dente.
Season well with the fresh pepper and salt. Adjust to taste.
Add Parmesan and remaining olive oil and mix well. Add fresh basil and stir gently.
Serve risotto immediately and garnish with your choice of toppings.
A tip from our kitchen to yours...
The more you stir your risotto the softer it becomes! But be careful not to over stir!
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