Andrew: This is very labour intensive, but quite simple. A dreamy and filling meal.
Dawn: It sounds it! Love tomatoes!
Two tins of plum tomatoes
2 cloves of garlic
A few basil leaves
250g risotto rice
15-20 baby plum tomatoes- halved
1 tbsp pesto sauce
1 red onion- finely chopped
1 further garlic clove
A further handful of basil leaves
Chicken stock- 1-1.5 litres
200g unsalted butter
1 tbs thyme leaves
1 glass white wine
Andrew: You need to follow each step carefully.
Dawn: I will crack on with the tomato sauce!
- To make the tomato sauce, gently fry the two cloves of garlic in a little olive oil, then add the tinned tomatoes and first set of torn basil leaves,cooking for 15 minutes so the sauce thickens and turns a deep shade of red. Leave aside when cooked.
- Meanwhile leave the halved baby plum tomatoes marinating in the pesto sauce and a drizzle of olive oil.
- In a large frying pan, melt half of the butter and add a drizzle of olive oil over a medium heat.
- Fry the onion and garlic for 5 minutes until softened, then add the rice and stir until all the grains are coated in the melted butter.
- Add the thyme then the wine, and keep stirring until absorbed.
- Add the tomato sauce, stirring so well mixed. Turn the heat to a simmer.
- This is the laborious part. You need to add the chicken stock ladle by ladle, stirring as it absorbs, and not letting it stick to the pan.
- This process will take 20-25 minutes. Taste the rice to ensure it is cooked.This will happen ‘suddenly’!
- When the rice is cooked, stir in the marinated tomatoes, the remaining butter and the parmesan.
- Serve immediately with salad of your choice.
Dawn: Wow! Amazing!
Andrew: It is. A little hard work but worth it.
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