Recipe: Tomato and Basil Risotto

Tomato and goat's cheese risotto

I’d never made a nice risotto. So, when Sunrise Care asked me to make the Tomato and Basil Risotto recipe on their website, I thought ‘uh oh’. But, I know the key to a good risotto is to pour the liquid in slowly and to keep stirring, which is where I’ve gone wrong in the past. I’m far too impatient for that kind of thing and usually just bung in the liquid then go off to play Candy Crush or something and return to a heap of bullets stuck to the bottom of the pan.

This time, I thought, I’m going to do it properly. I’m going to make a decent risotto. Guess what? I didn’t make a decent risotto. Although I did the pouring slowly thing and the stirring thing, the rice was still hard at the end. So hard, in fact, that The Meat Eater wouldn’t eat it (he does like his rice and pasta to be more overcooked than undercooked though). I ate it though as, although it was slightly (and only slightly) too firm, it was creamy and cheesy and rich and delicious. If you’re one of those people who can make a risotto, you should make this one.

tomato-and-goats-cheese-risotto

Tomato and basil risotto (two large portions)
(adapted from the recipe at Sunrise Care)

20g salted butter
1tbsp olive oil
2 vine tomatoes, chopped
1/4 red onion, chopped
1 garlic clove, crushed
200g Arborio rice
400ml vegetable stock
20ml double cream
70g goat’s cheese, chopped
Handful of fresh basil, torn
salt and pepper

  1. Heat the oil and fry the onion and garlic for a few minutes, until soft.
  2. Add the tomatoes and seasoning and fry for a further 3-4 minutes.
  3. Add the rice, mix thoroughly and fry for 3-4 minutes.
  4. Gradually add the vegetable stock, stirring until all the liquid is absorbed.
  5. Continue stirring until the rice is tender and creamy but still firm, then add the butter, cream, goat’s cheese and basil and stir it all through.
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3 comments

  1. I absolutely love risotto and am one of those people who makes it at the end of the week before I’ve gone shopping because I just throw in whatever I have left over. The trick for me to get lovely cooked rice, rather than al dente, is to cook the rice sererately for 10 mins in hot water while you are cooking the veg and then drain the rice (using the boiling water to make your stock), add the rice to the pan with the veg and then slowly stir in the rice stock and cook for another 15-20 mins.

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