Tomato Risotto

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Tomato Risotto

1 onion, finely chopped

1 garlic clove, crushed

olive oil

500g risotto rice

150ml white wine

2tbsp sun dried tomato paste

350ml passata

1.5 litre chicken or vegetable stock, hot

40g parmesan cheese plus extra to serve

fresh basil or chives

100g feta cheese, optional


  • Sweat the onions in a little olive oil until softened and then add the crushed garlic and cook for a further minute.

  • Add the rice to the pan and stir to coat in the oil, adding a little more oil if necessary. Pour in the wine and cook until all the wine has been absorbed, then add in the tomato paste.

  • Add the passata a bit at a time and stir until it has all been absorbed. Now you can start adding the stock, a ladleful at a time. You will need to stir over a medium heat and absorb each ladleful of stock before adding the next. This will take about 15-20 minutes and the rice should be soft but still have a little bit to it.

  • Stir in the Parmesan and a little more stock if it is quite firm, the texture should be quite loose.

  • Serve with a little more Parmesan, basil or chives and feta if desired.

Serves 4

Katharine Eldridge