Side Dishes Recipes - Tomatoes Risotto Recipe

Ingredients

• 1 can chopped tomatoes (400 g/14 oz)

• 2 small onions

• 2 cloves garlic

• 2 tablespoons olive oil

• 120 g/5 oz (3/4 cup) risotto rice

• 350 ml/12 fl oz (1 1/2 cups) tomato juice

• 150 ml/5 fl oz (5/8 cup) vegetable stock (broth)

• sugar

• salt

• pepper

• 50 g/2 oz (1/2 cup) grated Parmesan

• parsley

Serves 4

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Method:

1. Drain the tomatoes. Peel the onions and garlic and chop finely. Heat the oil in a large saucepan, add the chopped onion and garlic and fry a little to soften. Add the risotto rice and stir well, using a wooden spoon. Fry briefly.

2. Little by little add the tomato juice and then the vegetable stock (broth) to the risotto, stirring all the time, while the risotto cooks on a low heat for 20 minutes. Add some water if the risotto needs more liquid.

3. When the risotto is ready, add the chopped tomatoes. Stir and heat up the risotto again. Season with sugar, salt and pepper. Sprinkle with Parmesan and parsley just before serving.

Note: This tomato risotto is an ideal accompaniment for meat and liver dishes, and also for fish. For a more seasoned risotto, the vegetable stock (broth) can be replaced with dry white wine.