A splash of wine and fresh Parmesan cheese add a special something to Loyd Grossman’s easy tomato and herb risotto.
- ½ medium onion, finely chopped
- 250g risotto rice
- 2tbsp chopped flat leaf parsley
- 1tsp chopped thyme leaves
- 350ml stock
- 1 glass (125ml) white wine
- 1x350g jar of tomato and basil sauce
- Freshly grated Parmesan cheese
Finely chop the onion.
Heat a little olive oil in a large heavy-based saucepan. Add the chopped onion and fry on a low to medium heat for 5 mins until it is cooked but not browned.
In the meantime, mix the stock, chopped thyme and tomato and basil sauce in a saucepan and bring up to a low simmer next to the onion pan.
Add the rice to the onions and stir well for 1-2 mins. Add the wine to the rice and cook, continuing to stir over a medium heat.
Once almost all the liquid has been absorbed add a ladle of the sauce/stock and cook, stirring constantly. When the liquid has been absorbed, add another ladle of the tomato and basil sauce mixture. This should be repeated for approximately 18 mins until all the liquid has been added and absorbed and the rice is cooked, but retains a little bite.
Shortly before the rice is ready, stir through the chopped parsley. To finish, stir in a handful of Parmesan and serve.
If, after all the stock/sauce mix has been added, it's looking a little dry before the rice is cooked, simply add a little extra boiling stock or water.