- October 2011
- Serves 6
- 10 minutes to make, 30 minutes to cook
Cosy and comforting, this tomato risotto recipe is a satisfying twist on the classic Italian pasta dish.
- 23.8g (10.8g saturated)
- 42g (2.5g sugars)
- 8 rashers of pancetta or smoked streaky bacon, sliced into pieces
- 1-2 tsp chilli flakes to taste
- ½ quantity basic tomato sauce
- 1 litre chicken stock
- 50g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 300g risotto rice, such as arborio
- 75ml dry white wine
- 75g Parmesan, freshly grated
- A few fresh basil leaves to serve
- Fry the pancetta or bacon in a hot frying pan over a medium heat, then add the chilli flakes. After 3-4 minutes, when the pancetta/bacon is crisp, add the tomato sauce. Stir until combined, then set aside.
- Pour the chicken stock into a pan and simmer gently (leave it simmering gently as you make the risotto). Melt half the butter and the olive oil in a large frying pan, add the onion and fry gently for 10 minutes until softened. Add the rice and stir until coated.
- Pour in the white wine and let it bubble until nearly evaporated, then start adding the hot stock, about two ladlefuls at a time. Stir gently, allowing the stock to be absorbed before adding more. Continue adding stock until the rice is tender and has a creamy coating. This should take about 15 minutes.
- Gently stir in the remaining butter, the spicy tomato and pancetta sauce and the Parmesan. Season to taste with salt and freshly ground black pepper, then serve topped with fresh basil leaves.
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