Homemade Tomato Risotto
One pot risotto
Roughly 30 minutes ( it’s a chat, drink and laugh, whilst you’re making it, kinda recipe, and as long as you constantly stir the pot, it’s a stress free dish).
300g (ish) Arborio rice
Mushrooms, handful sliced
Yellow pepper, sliced
Cherry tomatos halved
Green chilli, chopped
2 cloves garlic, crushed
Stock cube ( I used vegetable)
Heat a splash of olive oil in a large pan, on a high heat add the rice to toast off, at the same time boil kettle and add a stock cube to a jug.
Add onions and garlic to the saucepan for minute to soften, before adding a grind of pepper, thyme, chilli and then good splash of white wine.
Sizzle the alcohol away.
Turn the heat to low, and add ladle(ish) amount of stock and keep stirring until it is all absorbed.
Add the tin of tomato, together with the mushrooms and stir in.
Add another ladleful of stock, stirring continuously until absorbed. Keep adding the stock as it continues to be absorbed.
When the rice looks fatter and is soft, with a slight bite to the middle, you can go ahead and add the peppers and tomatoes, and stir through.
Take off the heat and stir through a handful of basil and chives.
Top with chives, basil, black pepper.
Our homemade tomato risotto, just top with your favourite protein- I love it with cheese, Pete goes for chicken, and fish also works really well.