Main courses
Tomato Risotto
Serves 2
Prep Time
10 Mins
Cooking TIme
30 Mins
Ingredients
- 15g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 1 tbsp Olive Oil
- 1 Medium Onion, finely diced
- 2 Garlic Cloves, finely minced
- 150g Risotto Arborio Rice
- 700ml Vegetable Stock, hot in a saucepan
- Small handful of fresh Basil Leaves
- 400g Tinned Cherry Tomatoes
- Grated Parmesan to serve
Directions
- Bring the vegetable stock to a simmer in a saucepan.
- In a large heavy bottomed frying pan sweat the diced onion down with the olive oil over a medium heat until translucent.
- Add the garlic to the pan along with the risotto rice and saute for a couple of minutes.
- Ladle in the vegetable stock one at a time and stir until the liquid has been absorbed, continue this way until3/4 of the stock has been used.
- Pour in the remainder of the vegetable stock along with the tin of cherry tomatoes and continue to stir as this simmers away.
- As the risotto thickens season with salt and black pepper to taste and stir through the salted butter, serve immediately.
