This is an easy risotto which can be served just as it is or as an accompaniment to meat and fish of all kinds. It is particularly delicious served with smoked haddock – the flavours compliment one another perfectly. This recipe uses long grain rice instead of risotto rice and it is quickly made as all the liquid is added at once – no lengthy adding it little by little which can be time consuming. The risotto is a little less creamy than traditional risottos.
- 75g butter
- 1 onion, finely chopped
- 225g long grain rice
- 150ml dry white wine
- 600ml boiling vegetable stock
- Salt to taste
- 40g Parmesan cheese, finely grated
- 16 cherry tomatoes, quartered
- Basil leaves
Melt 50g of the butter in a large heavy based saucepan or sauté pan over a medium heat.
Add the onion and fry gently until it is soft and just beginning to turn golden. Stir in the rice and continue frying, stirring continuously until the rice looks translucent.
Pour in the wine and allow to bubble briskly until well reduced.
Add the stock, salt to taste and cook, covered, over a moderate heat until the stock has been absorbed – about 15 minutes. Add the remaining butter and stir well.
Stir in 2/3rds of the cheese, reserving 1/3rd to sprinkle on top of the risotto.
Serve the risotto with the cherry tomatoes, basil leaves and Parmesan cheese.
Top tip for making Tomato, Parmesan and basil risotto
If you don’t have any white wine simply use extra stock instead. You can add a little more stock to make the risotto a little creamier.