Name: Tomato, Parmesan and basil risotto recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 75g butter; 1 onion, finely chopped; 225g long grain rice; 150ml dry white wine; 600ml boiling vegetable stock; Salt to taste; 40g Parmesan cheese, finely grated; 16 cherry tomatoes, quartered; Basil leaves

By GoodtoKnow

published 19 March 2013

in Recipes

This is an easy risotto which can be served just as it is or as an accompaniment to meat and fish of all kinds. It is particularly delicious served with smoked haddock – the flavours compliment one another perfectly. This recipe uses long grain rice instead of risotto rice and it is quickly made as all the liquid is added at once – no lengthy adding it little by little which can be time consuming. The risotto is a little less creamy than traditional risottos.

Ingredients

75g butter
1 onion, finely chopped
225g long grain rice
150ml dry white wine
600ml boiling vegetable stock
Salt to taste
40g Parmesan cheese, finely grated
16 cherry tomatoes, quartered
Basil leaves

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Method

Melt 50g of the butter in a large heavy based saucepan or sauté pan over a medium heat.
Add the onion and fry gently until it is soft and just beginning to turn golden. Stir in the rice and continue frying, stirring continuously until the rice looks translucent.
Pour in the wine and allow to bubble briskly until well reduced.
Add the stock, salt to taste and cook, covered, over a moderate heat until the stock has been absorbed – about 15 minutes. Add the remaining butter and stir well.
Stir in 2/3rds of the cheese, reserving 1/3rd to sprinkle on top of the risotto.
Serve the risotto with the cherry tomatoes, basil leaves and Parmesan cheese.

Top Tip for making Tomato, Parmesan and basil risotto

If you don’t have any white wine simply use extra stock instead. You can add a little more stock to make the risotto a little creamier.

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