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Tomato & Herb Risotto

Diabetic.Foodie's picture
Ingredients
  Olive oil 1 Teaspoon
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), crushed
  Risotto rice 375 Gram
  Dry white wine 150 Milliliter
  Boiling vegetable stock 1 1⁄5 Liter
  Cherry tomatoes 275 Gram, halved
  Sun dried tomatoes 4 , chopped
  Sun dried tomato puree 3 Tablespoon
  Grated fresh parmesan cheese 3 Tablespoon
  Chopped fresh herbs 4 Tablespoon (such as parsley, rosemary and basil)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Heat the oil in a large, non-stick frying pan.
Add the onion and garlic and stir-fry gently for 2 minutes.
Stir in the rice, turning it to coat in the oil.
Add the wine, bring to the boil, reduce the heat, and simmer until the rice has absorbed the liquid.
Add a ladle of boiling stock and simmer until absorbed, stirring continuously.
Continue this process until all the stock has been used, adding the tomatoes and tomato puree with the last ladle of stock.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice

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