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    Sunday, May 29, 2011

    Tomato Risotto - Quick and Easy Sunday Night Dinner

    It's Sunday, I was determined not to go to the shops for food.
    One must use the fridge, freezer and pantry.
    I pulled some tomato soup that I made a year ago.
    See what I mean, we fill the freezer then let it sit there.

    So for this tasty Risotto which I have 'calorie counted' on the excellent App.
    Called My Net Diary

    So you will need

    1 tablespoon olive oil
    1 med onion chopped
    1 cup arborio rice
    75 mls white wine
    200 mls homemade tomato soup
    Hot water
    Sea salt and black pepper

    1 red pepper roasted deseeded and large chop
    100 gms frozen peas
    7 gms finely grated Parmesan Cheese
    20 gms butter

    First bring tomato soup to a simmer in a pot
    Then heat olive oil in a wide pan to medium heat
    Add onions
    Season with sat and pepper
    Cook gently till soft
    Add rice
    Toss to cover with the oil and onion mix
    Add white wine
    Heat to evaporate the wine
    Now start to slowly add the hot soup
    Ladle by ladle
    Stir well between each addition
    This absorbs into the rice grains for maximum taste and creaminess

    Keep on adding till you have used the soup
    Now start slowly adding the hot water by the ladle
    Taste to see if the rice is cooked
    Also taste and adjust seasoning if necessary

    The rice needs to be tender, with a slight bite. (al dente)
    Throw in peas and red pepper
    Cook another 3-4 minutes
    When the rice is cooked to your satisfaction
    Take off the heat
    Beat in the Parmesan and butter
    Into a nice big bowl and devour.

    Excellent, quick and pretty too.

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