Kat from Worthing Mums shares this tasty yet simple recipe for tomato and basil risotto with us, perfect for warming those winter cockles.
This is THE yummiest and most flavoursome Risotto I have ever made. I never eat risotto in restaurants because I find them too bland. Not this one!
And yet, it’s soooo simple AND I have been cooking it for years now inspired by a recipe in an old fitness magazine so it’s sure to be good on our December waistlines.
Tomato & Basil Risotto
Here’s what you’ll need if cooking for 2:
Risotto Rice 1 cup
700 ml hot vegetable stock using two stock cubes
4 nice red tomatoes pref. on the vine, chopped
2 celery sticks, finely chopped
1 onion, finely chopped
2 garlic cloves, chopped
Fresh basil leaves, finely shredded and a couple of leaves for garnish
Fry the garlic, onion and celery in a deep pan on a medium heat for about 5 minutes. Get the onion nice and see-through so they become sweet.
Then add the tomatoes and cook for a further 5 minutes.
Only then add the rice and just enough stock to cover it. Keep stirring and when the liquid subsides, add more stock to just cover it. Keep doing this until the rice is cooked through. Be careful not to add too much stock towards the end so the dish is not too runny.
Remove from heat, add the shredded basil and leave to stand for 3 minutes.
Serve up using the whole basil leaves for garnish et voilĂ ! Enjoy and feel free to ask any questions or just let me know how you get on!
