With the glut of tomatoes continuing, we have to keep looking for new and exciting ways to use them up.
This risotto certainly does that, it makes a thick and rich tomato base into which most sorts of vegetables can be added to make a larger meal.
For two people you will need:
- 250g (or more if you like) ripe tomatoes;
- A Small Onion finely chopped;
- A knob of butter and oil for frying;
- 450ml Stock (vegetable or chicken);
- 175g Risotto Rice;
- 1 sprig rosemary;
- 75ml red wine;
- 2 tbsp cheese (optional);
- Grated cheese to top;
- Other vegetables to add (we used french beans and broccoli but anything similar will do).
You can start by peeling the tomatoes if you like, but we find that cutting them up so that the skin is in small pieces does just as well. Similarly you can take out the pips, but using beefsteak tomatoes such as Mortgage Lifter or cooking tomatoes such as Roma means that there is a high percentage of flesh anyway so they don’t need it.
Chop the tomatoes fairly small.
In a large pan, fry the onion gently for about 10 minutes until it is soft and lightly coloured.
Add the chopped tomatoes and cook them down with the onion until it makes a fairly thick paste (about 8 minutes). Then add the rice, rosemary and wine and cook gently for a further couple of minutes. Finally add the stock slowly a ladle or so at a time, simmering until the liquid is absorbed before adding more. Keep doing this until the rice is tender and creamy and all the stock has been used up. This should take about a further 20 minutes.
When you are about five minutes or so from the end, add the extra vegetables so that they will be just cooked when the rice is ready.
Take the rice off the heat and add the cheese if you want (we find that its better without cheese mixed in but like cheese on the top.
That’s it, done. Another 250 grams of tomatoes used up and a healthy evening meal.