My sister gave me some of her homegrown tomatoes, I have leftovers medley cherries tomatoes 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.”
If you like my latest creation: sweet savoury risotto, browse my Blueberry risotto with bacon, spinach and arugula. Or different ingredients: Tomato risotto. For Mediterranean risotto and many more in my website. These 3 recipes are attached at the bottom.
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. My dinner is creamy, colourful, spicy is a must for me, beautiful and delicious. Let’s cook risotto!!!!
Ingredients
3 huge tomatoes
3 medley cherries tomatoes
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
4 Tbs water
salt
black pepper
Garnish
9 medley cherry tomatoes
chili flakes
basil leaves
Method
Heat stock in a medium pot over high heat until simmering. Remove from heat. Stand, covered, until required. Blend tomatoes, cherry tomatoes with 4 Tbs water in nutri Bullet. 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 pureed tomatoes, tomato sauce, chili sauce, Italian seasoning, salt and pepper cook for 1 minute.
Add arborio rice, 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. When stock is absorbed. Repeat with remaining stock, 1/2 cup at a time, until liquid has absorbed and rice is tender (about 25 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 cherry tomatoes 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/2023/06/12/tomato-risotto-with-medley-cherries-tomatoes-and-basil/
Different ingredients Tomato risotto: https://helenscchin.com/2021/02/09/tomato-risotto/
Blueberry risotto with bacon, spinach and arugula recipe: https://helenscchin.com/2021/02/01/blueberry-risotto-with-bacon-spinach-and-arugula/
For Mediterranean risotto recipe: https://helenscchin.com/2019/07/09/mediterranean-vegetarian-risotto/
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