Tomato & Herb Risotto
|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)|
|Freshly ground black pepper||To Taste|
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.