Tomato and Basil Risotto
Risotto has got to be one of the most versatile recipes for flavour options. To get this beautiful colour for the tomato and basil risotto use a stick blender to puree whole fresh tomatoes, push through a strainer to remove the skin and pips. You can also use canned but to achieve the smooth consistency it will need to be pureed. Use a large heavy bottomed pan for your risotto. It needs to be constantly stirred, so you need enough room to slap it up the sides a little.
Refer to next section for ingredients.
Gather your ingredients and prepare the following:
- 700 g tomatoes, pureed with a stick blender and sieved to remove skin and pips
- 1 onion, finely chopped
- 1 clove garlic, sliced
- 1 stick celery, sliced
- 1 Tbs oregano, fresh or dried
- 5 sprigs basil, leaves only
Meanwhile in a separate pan heat:
- 600ml vegetable stock with the prepared tomato puree
In a second pan heat:
- 2 Tbs butter or extra olive oil
Add the prepared onion, garlic and celery to the pot. Fry for two minutes, then add:
- 1 ½ cups (300g) risotto rice (arborio)
Fry for two more minutes, then add:
- ¼ cup Marsala or sweet white wine or lemon juice
Stir through, then start adding the tomato mixture to the pan, a quarter of a cup at a time, constantly stirring. Add the prepared oregano. Wait for the rice to absorb each addition of stock before adding the next. When all the stock is gone add:
- 1 tsp salt
- ¼ tsp cracked black pepper
Stir through half of the following:
- 50g Parmesan cheese (try Angel Food’s dairy-free parmesan – It’s Vegan Certified!)
Pour the risotto into a large serving bowl sprinkle the second measure of cheese over the top and add the fresh basil leaves. Serve.