Tomato risotto with basil oil
Looking for an simple meal to use up some of those pantry staples? The best thing about this crowd pleasing recipe is that it is ready in around half an hour and reheats well for left overs. This dish is both vegetarian and gluten free but works great as a side to grilled chicken or your favourite meat.
You will need:
- 1L chicken stock
- 1/3 cup olive oil
- 1 brown onion
- 2 crushed garlic cloves
- 1 1/2 cups arborio rice
- 400g can diced tomatoes
- 1 1/4 cups fresh basil leaves
- 3/4 cups grated parmesan
Heat 1 tbs of the olive oil and brown the onion and garlic until soft. Add in the rice and cook stirring for about 3 minutes or until the edges become translucent. Once this happens add in the tomatoes and stir through.
Add 1/2 a cup of stock and continue to stir until it has been absorbed by the rice. Continue adding 1/2 cup portions of stock until all the stock has been absorbed by the rice. Continue to stir the whole way through.
Meanwhile pop some truss tomatoes into the oven with a little olive oil and salt to roast for about 15 minutes.
Keep a few basil leaves to serve fresh and blitz the rest with the remaining oil until it forms a smooth consistency.
Stir half the parmesan into the risotto and top with the basil oil and remaining parmesan cheese (or serve this in a bowl on the table for everyone to pop their own on).
Top with the roasted cherry tomatoes and serve immediately. This is a great recipe to place in the middle of the table and share with friends and family. We hope you enjoy it as much as we do.