Tomato and Basil Risotto

Tomato and Basil Risotto is a versatile dish, particularly useful when tomatoes are in abundant supply. It makes an accompaniment to a meal or can be a complete meal when you add some protein: legumes e.g. cooked cannelloni beans or tofu; extra cheese and nuts and finally a green salad. For a vegan dish use vegan cheese.

Like most risotto dishes this one can be cooked and served immediately or par-cooked in advance, adding about half the water and allowing the majority to absorb before turning off the heat.

Ingredients

Preparation: 10 mins Cook: 45 mins Serves: 4

1 tbsp olive oil

1 small (1/2 cup) onion, finely chopped

2 garlic cloves, finely chopped

220 gm (1 cup) Arborio rice

500 gm (1 lb) tomatoes

2-3 large sprigs basil*

1 teaspoon thyme leaves*

1 tsp cracked black pepper

1/2 tsp salt

1/2 cup white wine

3 cups vegetable stock or water

200 gm (3/4 cup) ripe tomatoes, finely diced

fresh basil, slivered

60 gm (1/2 cup) Parmesan cheese

Method

FRY the onion over a medium heat until softened.

ADD the rice and garlic and stir continuously for 2 minutes. (The rice should not brown.)

CHOP finely or grate the tomato, 500 gm. (Grating the tomato will give a smoother texture to the risotto.)

ADD the tomato, basil, thyme, salt and pepper.

COOK the rice and tomato mix, stirring regularly, until it becomes quite dry. (The time will be dependent on the moisture content of the tomatoes — 5-10 minutes.)

ADD the wine and cook for about 5 minutes until the mix becomes drier and requires more liquid.

LADEL in 1/2 -1 cup of water***, stir and cook. The liquid should cover the rice and should be bubbling.

COOK until the liquid is absorbed and add more. Stir regularly, not continuously. (This helps create a creamy, smooth texture.)

CONTINUE adding liquid until the risotto is al dente (tender but still a little chewy.) This will be approximately 20 minutes from when you add the wine.

TASTE and season as necessary.

SPRINKLE with basil and grated Parmesan.

SERVE hot or warm.

Serve

With grilled fish, chicken or legumes as described above.

Notes

* Fresh herbs are preferable; if dried herbs use a smaller quantity.