This tomato risotto may have a few steps involved to make it but believe me it's 100% worth the little extra bit of effort. The addition of crispy Parma Ham adds lovely texture and saltiness but without it - it's a vegetarians delight 😉
Pair this with a drop from the boys over at The Hidden Sea, eat good food and do good to the environment too!
Why I Love This Tomato Risotto
- it's delicious - isn't that the best reason to love food?
- a big old bowl of comfort
- looks (and tastes) pretty fancy when you are trying to impress
- perfect for meat eaters and vegetarians alike!
- it's not actually that hard to make
- because i just like risotto!
There you go - a few reasons as to why you should be making this tomato risotto yourself. The truth is, it just works! The flavours are a match made in heaven. Come on - who doesn't like a caprese salad? Now add some carbs and it's a gold medal 😉
Alternative Risotto Creations
Inspired much by my tomato risotto? Well, don't stop there - check out these other beauties you can find by searching my site.
- Pumpkin Pork Risotto
- Pea & Bacon Risotto
- Wild Mushroom Risotto (some dodgy old photos on this one, but tastes great!)
- Crab Risotto
Happy Cooking & Happy Eating Friends!!
Ingredients
- 1 cup Arborio rice
- 1 shallot diced
- 2 cloves garlic crushed
- 75 ml white wine
- 1 litre vegetable stock
- 1 tbsp tomato paste
- 1 tin chopped tomatoes
- 100 g butter
- Parmesan cheese
- Other
- 100 g cherry tomatoes
- Oil
- Salt & pepper
- Basil
- Parma ham
- Burrata cheese
Essential Tools
- Chef Knives
- Chopping board
- weighing/measuring utensils
- saucepan
- Non stick ovenproof pan
- baking tray
- high sided frying pan
- Spatula/wooden spoon
Instructions
- Make the tomato stock by blending tinned tomatoes, stock and tomato paste together. Place in a saucepan and bring to a simmer
- Bake the parma ham on a lined baking tray for approx. 8mins or until crispy – set aside until cooled and break into shards
- Chop the cherry tomatoes in half, place in a non stick oven-proof pan and drizzle with oil, salt & pepper. Bake @ 180c for 15-20 mins
- In a high sided frying pan, fry the shallot and garlic in 25g butter and a tbsp oil until soft
- Add risotto rice and toast for 1 minute
- Add wine and deglaze the pan, allowing the wine to reduce by ½
- Gradually add the tomato stock, one ladle at a time, stirring gently until nearly all the stock has gone and then add the next ladle.
- When you add the final of stock, stir in the remaining 75g butter and parmesan cheese – I add about ½ cup of cheese but this is personal preference
- Serve topped with roasted tomatoes, parma ham shards, broken burrata (it’ll be messy!) and basil leaves
Notes
- risotto can seem tough to make but it’s surprisingly easy – you just need a hot pan and to add the stock gradually so the rice cooks evenly. If you add all the stock at once the rice will become too soft
- ALWAYS finish the risotto with butter and cheese – this thickens it, adds gloss and makes it EXTRA tasty!
- you can use this risotto recipe as a good base for any risotto – just use plain stock instead of tomato stock
- risotto can be cooked in advance too – cook the risotto 50% of the way and then spread it onto a baking tray to cool quickly and then you can finish the risotto when your guests arrive later
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