Tomato risotto recipe

By Sybil Kapoor

Serves 4
Ready in 40 minutes
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Rating

This risotto recipe made with fresh, ripe tomatoes and a glug of decent red wine, makes a dreamy lunch, especially if served with a mixed green salad.

Ingredients

60g butter
1 medium onion, finely diced
900ml good vegetable or chicken stock
500g ripe tomatoes
350g carnaroli risotto rice
1 sprig fresh rosemary
150ml Pinot Noir red wine
4 tbsp freshly grated vegetarian Parmesan, plus extra for serving

Method

1. Set a wide pan over a medium-low heat. Melt half the butter and stir in the onion. Fry gently for 10 minutes, stirring, until soft and golden. At the same time, pour the vegetable or chicken stock into a saucepan and bring up to a simmer.
2. Using a sharp knife, score the tomatoes and put in a large bowl. Cover with boiling water for 1 minute. Drain and peel. Halve the tomatoes, scoop the seeds into a sieve and strain the juice into a bowl, discarding the seeds. Dice the tomato flesh and add to the juice.
3. Mix the tomato flesh and juice into the onion and fry for 8 minutes, until it forms a thick paste. Season, then add the rice and rosemary. Stir for 2 minutes, then add the wine, stirring, until absorbed. Add 2 ladlefuls of hot stock and bring to a simmer, stirring, until the stock is absorbed. Add a further 2 ladlefuls of stock, reduce again and stir. Repeat until the rice is tender and creamy and all the stock has been added – about 20 minutes.
4. Remove the pan from the heat and stir in the cheese and remaining butter. Cover for 1-2 minutes, until the butter melts. Beat well with a wooden spoon and serve with extra grated Parmesan on the side.