Tomato Risotto

Remember that a real risotto should have a very saucy consistency

Serves:  6;  Prep:  15 mins;  Cook:  45 mins;  Cost £3; Cals per portion:  340

Ingredients:  400g/14oz ripe tomatoes; 2-3 cloves of garlic, very finely chopped; 4 tbsp olive oil; 400g/14oz arborio (risotto) rice; about 1.5 litres/2 1/2 pints vegetable, meat or chicken stock, kept boiling hot; 2-3 tbsp chopped fresh parsley; salt and freshly ground black pepper

  • Dip all the tomatoes in boiling water for about 1 minute, then skin them quickly.  Cut them in half and remove the seeds.  Chop the tomatoes very coarsely.
  • Fry the garlic gently in the olive oil for about 3 minutes.  Add the rice and stir until dry, then add a ladleful of the stock and stir.
  • Continue adding the stock, wait for the rice to absorb the liquid and then gradually add more stock, a ladleful at a time.
  • When half of the liquid has been added, stir in the tomatoes and parsley, then continue adding the liquid until it is almost entirely absorbed – although it must remain just wet enough to ripple when it cooks.  It will take about 20-40 minutes to cook.
  • Remove the pan from the heat and season to taste with salt and freshly ground black pepper.  cover and allow to rest for about 2 minutes, then serve immediately.

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