Tomato Risotto
Tomato risotto with rocket leaves, a meal made to be enjoyed by solo diners.
Servings 1 Diner
Ingredients
- 10 grams Butter used in sautéing
- 1 large Shallot chopped
- 1 clove Garlic chopped
- 100 grams Arborio rice
- 50 ml White wine
- 100 ml Tomato sauce
- 200 ml Vegetable stock
- 10 grams Butter for final stage
- 20 grams Parmesan cheese grated
- 10 grams Rocket leaves washed
Instructions
Pre-preparation
- For the stock and the sauce you can either make at home or get a ready made one, that would make life easier.
Preparation
- Using a casserole pan, melt the butter and sauté the shallots and garlic, add the rice and sauté for 2-3 minutes. Till the rice kernels are probably sautéed.
- Now If you are from my part of the world you would skip the white wine, however it is worth mentioning that risotto must have white wine in it to be the authentic one. If not now add
the white wine and let it reduce till it is almost dry. - Mix the veg stock and tomato sauce, add 100 ml at a time and stir. If you did not add the white wine, you will need 50 ml or so extra from the stock.
- Keep cooking till the rice is Al dente, remove from the heat and add in the grated cheese and the other batch of butter.
- Plate it and top it with rocket leaves.