Erin's Polycrub Tomato Risotto
Ingredients
- 25 grams Shetland Farm Dairies butter
- 1 onion, chopped
- 3 garlic cloves, chopped
- 300 grams risotto rice
- 1 vegetable or chicken stock cube
- 700 ml boiling water
- 350 grams cherry tomatoes
- 2 tbsp tomato puree
- 50 grams Parmesan cheese, grated
- handful basil leaves, chopped
Method
- Heat the oven to 200C/I80C Fan/gas 6. Melt the butter in a large ovenproof pan oven a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well coat in the buttery mixture.
- If you’re using a stock cube, boil the kettle then pour the water into the pan, crumble the stock cube in and mix well to dissolve.
- Add the tomatoes, purée and some of the basil then season with salt and pepper and stir to combine.
- Cover with a tightly fitting and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should just be cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the parmesan and the basil to serve.