Tomato Risotto

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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