The family will love this cheesy risotto.
Ingredients
- 1L (4 cups) Massel vegetable liquid stock
- 60g butter, chopped
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 275g (1 1/4 cups) arborio rice
- 400g cherry tomatoes
- 1 tablespoon olive oil
- 80g shaved parmesan, or vegetarian hard cheese
- 1/4 cup loosely packed coarsely chopped fresh continental parsley
- Pinch of salt
Method
- Step 1Preheat oven to 180°C. Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
- Step 2Melt the butter in a large heavy-based saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring, for 4 minutes or until soft. Add rice and cook, stirring, for 2 minutes or until grains appear slightly glassy.
- Step 3Add a ladleful (about 125ml/1/2 cup) of stock to the rice mixture and stir constantly with a wooden spoon until all the liquid is absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook for 25 minutes or until rice is tender but firm to the bite and risotto is creamy.
- Step 4Meanwhile, place the tomatoes in a roasting pan. Drizzle with oil and toss to coat. Roast in oven for 15-20 minutes or until the tomatoes are tender but still hold their shape. Remove from oven.
- Step 5Add tomatoes, half the parmesan and half the parsley to the risotto and stir to combine. Taste and season with salt.
- Step 6Spoon risotto among serving bowls. Sprinkle with remaining parmesan and parsley, and serve immediately.
- Low sugar
- Vegetarian
Nutrition
2173 kj
Energy
24g
Fat Total
13g
Saturated Fat
3g
Fibre
15g
Protein
50mg
Cholesterol
1360.24mg
Sodium
4g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
- Author: Amanda Kelly
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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