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
- ΒΌ 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.