Tomato Risotto

Step 1

Peel & mince the shallot.

Step 2

Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.

Step 3

Add the rice. Cook, stirring for 1 min.

Step 4

Roughly chop the tomatoes.

Step 5

Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.

Step 6

Keep the veggie stock hot in a small pot over low heat.

Step 7

Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.

Step 8

Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.

Step 9

Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.

Step 10

Garnish with chopped basil (optional). Enjoy!