I have leftovers both type of tomatoes, carrots and basil leaves that doesn’t look fresh anymore. Best use it as I don’t like to waste food. I felt like having risotto.

Google: “Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy.”

“Risotto is made with short-grain rice varieties, which tend to be high in starch and create that sticky, creamy texture you’re looking for in risotto. The two most common varieties used for risotto are carnaroli and arborio. Risotto is a food packed with various nutrients due to its ability to include multiple ingredients like stock, rice, vegetables, spices, seafood, peas, and many more. The nutrients in risotto are calories, sodium, carbohydrates, fibre, sugar and protein.”

I am glad to add in my basil leaves instead of oregano, or arugula or spinach or meat or seafood for a change it sure does boost the flavour. This risotto is made with loving myself as God had loved me. It’s a comforting delicious meal for my soul and love is in the air. Let’s cook!!!!

Ingredients
3 huge tomatoes, cut to wedges and halved
3 medley cherries tomatoes
2 carrots, cut to bite size
1 small onion, chopped
1 L vegetable stock
300g arborio rice
25 g Parmesan Pecorino cheese
3 Tbs butter
2 Tbs tomato sauce
1 Tbs chili sauce (OPT)
1 Tbs oil
2 Tsp minced garlic
3 stalks basil leaf
Dashes of Italian Seasoning
salt
black pepper

Garnish

6 medley cherry tomatoes
1 carrots, cut to bite size
basil leaves, tear to small pieces
chili flakes

Method

Heat stock in a medium pot over high heat until simmering. Remove from heat. Stand, covered, until required. Juice tomatoes, cherry tomatoes, 2 carrots in juicer machine. Set aside. Heat 1 Tbs oil in a large saucepan over medium high heat. Add onion and garlic and stir for 3 minutes or until softened. Add juiced tomatoes, carrots, and tomato sauce, chili sauce, Italian seasoning, salt and pepper cook for 1 minute.

Add arborio rice, 1 carrot, 6 medley cherry tomatoes, and basil leaves; stir mixed to get flavoured about for 2 minutes or until rice is translucent at edges. Add half cup stock into saucepan. Cook, stirring, until absorbed. Stir to prevent sticking at the bottom.

Removed the carrots and 6 medley cherry tomatoes to a plate; once carrots are tender and cooked. The medley cherry tomatoes are soften. You don’t have to add in the carrot and medley tomatoes. Set aside for garnish. When stock is absorbed. Repeat with remaining stock, 1/2 cup at a time, until liquid has absorbed and rice is tender (about 30 minutes).

Now switch off hob. Add cheese and stir to mix well. Add butter, stir to incorporate. Check seasoning. Spoon onto warm plate. Garnish with softened medley cherry tomatoes, cooked tender carrots, basil leaves and chili flakes. Serve immediately. Enjoy with a glass of red wine!!!!

Note: You can use just tomatoes only. I add tomatoes to cherry tomatoes as I don’t want to waste the 1 leftover medley cherries tomatoes. You can use margarine instead of butter. You can use only oil. Instead of garlic and onion you can just use onion. Also, if you have fresh oregano use them. Any herbs of your choice: parsley or basil. You might want to use arugula or spinach instead of basil leaves.

https://helenscchin.com/2023/03/22/tomato-risotto-with-medley-cherries-tomatoes-carrots-and-basil/

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