Recipe courtesy of Napolina
Seasonal cherry tomato risotto
This Italian-style risotto combines a sharp and sweet tomatoey flavour with the rich saltiness of parmesan - simply delightful
Ingredients
- 1 Napolina Olive Oil
- 1 Onion chopped
- 2 cloves of Garlic finely chopped
- 250g Arborio risotto rice
- 700ml Vegetable stock
- 390g Napolina Passata with Basil
- 1tbsp Napolina Double Concentrated Tomato Purée
- 225g can of Napolina Cherry Tomatoes
- 30g Fresh basil leaves torn
- 50g Parmesan or vegetarian hard cheese
Method
Step 1
Heat the oil in a large pan, chop an onion and fry for 5-10 minutes, until softened.
Step 2
Finely chop two cloves of garlic and add for the last minute.
Step 3
Add 250g of Arborio rice and cook for 1 minute and then pour in 150ml vegetable stock. Cook, stirring, until fully absorbed.
Step 4
Add an additional 600ml of stock, 1 carton of passata with basil and 1 tablespoon of tomato purée into a separate pan, stir and cook until just simmering.
Step 5
Add a ladleful to the risotto and let it be absorbed before adding in the next. Continue this until only a couple of ladlefuls remain. This should take about 20 minutes.
Step 6
Add in fresh cherry tomatoes with the last 2 ladlefuls of stock.Once absorbed, stir in basil and Parmesan cheese or vegetarian hard cheese.
Step 7
Season to taste then serve with additional basil and Parmesan cheese or vegetarian hard cheese scattered over.
