I recently came up with this recipe when I went to an Italian dinner night with a few of my friends. Everyone was brining a dish along with them and I was looking up recipes on Pinterest to get some inspiration. I stumbled upon a tomato risotto recipe and I really liked the idea. In the past I have always made risotto in the classic way with thyme and mushroom but the idea of adding tomato sounded really good. Using my original recipe and a few additional ingredients I came up with this recipe.
The great thing about risotto is that it does most of the work for itself. All you need to do is add all the ingredients and allow the rice to absorb all the beautiful flavours. All together the ingredients would cost about $10 which means that it is one of the cheaper meals to make. If you decide to try this recipe, feel free to write down what you think of it in the comments below!
Creamy Sun-dried Tomato Risotto
Ingredients
- 3 Tbsp Olive oil
- 1 large Red onion finely diced
- 3 cloves Garlic
- 3 Portobello mushroom finely chopped
- 1 cup White wine
- 2 cups Arborio rice
- 1 can Chopped tomatoes
- 3 cups Vegetable stock
- 3 Tbsp Tomato paste
- ¼ cup Sundried tomatoes finely diced
- 2 Tbsp Soy sauce
- 2 tsp Salt
- handful Fresh basil
Instructions
- Heat a large pot on medium heat. When the pan is hot, add the olive oil and red onion. Cook the onion for 2-3 minutes until the onion is slightly caramelised. Add the garlic and cook for another minute, making sure to stir regularly.
- Add the mushroom and cook for about 5 minutes until it has reduced in size and let out some of the water.
- Add the remaining ingredients to the pot and cover the pot with a lid. Reduce the heat to low and allow the risotto to simmer for 20-25 minutes. The rice will slowly by absorb all the liquid. Stir the risotto at least every five minutes to make sure that the rice doesn't stick to the bottom.
- The risotto is finished once the rice has cooked well. Avoid overcooking the rice because it will become mushy. In the end, you want a soft but creamy consistency with a bit of liquid remaining. If the risotto looks dry, add some more vegetable stock. Do a final taste test to make sure that there is enough salt and pepper. Often the rice can soak up a lot of the flavour so be generous with the seasonings.
