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Tomato, chilli & basil-butter risotto
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This creamy risotto is bursting with summer flavours. It's a lovely choice when entertaining, or just as tasty as a midweek meal
12 Pome Dei Moro Tomatoes, halved
1 red chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
25g pack fresh basil, leaves shredded
2 tbsp olive oil
1 medium red onion, finely chopped
2 sticks celery, finely chopped
300g risotto rice
100ml dry white wine
1.2 litres hot Cooks' Ingredients Vegetable Stock
25g softened butter
25g Parmigiano Reggiano, freshly grated
1 Preheat the oven to 200°C, gas mark 6. Place the halved tomatoes in a small roasting tin and scatter over the chilli, garlic and half the basil. Season and drizzle with half the olive oil. Roast in the oven for 20 minutes.
2 Heat the remaining oil in a heavy-based saucepan. Add the onion and celery and cook gently for about 5 minutes until softened, then add the tomatoes with all their juices and stir to combine. Add the rice and stir to coat in the oil.
3 Add the white wine and simmer over a medium-low heat until the liquid is absorbed, stirring constantly. Add a little of the hot stock and continue to do this, a few tablespoons at a time, stirring frequently, until all the stock is absorbed and the rice is tender and creamy but still with a slight bite. This should take about 15–20 minutes.
4 While the rice is cooking, place the butter in a blender or food processor with the remaining basil and some seasoning and blitz until blended together. When the rice is tender, stir in the basil butter and Parmigiano Reggiano and check the seasoning. Serve in warm bowls.
Typical values per serving:
2 of your 5 a day
This recipe was first published in May 2015.