Tomato Risotto & Risotto Balls
Ingredients
- 1½ cups arborio rice
- 1 carrot, peeled, grated
- 1 clove garlic, crushed
- ¼ leek, finely sliced
- ½ small brown onion, finely sliced
- 1 – 2 cups cherry tomatos, halved (or use 1 tin diced tomatos)
- 2 tbs salt reduced tomato puree
- ½ cup grated cheese
- 2 cups vegetable stock*, salt reduced
- 2 cups water
- 1 tbs parsley, finely chopped
- 1 tbs butter
- (Risotto ball extras)
- 1 cup breadcrumbs, fresh or packet
- 1 egg
- 2 tbs olive oil
Method
In a medium saucepan, heat the stock and water to a gentle simmer, reduce heat and cover to keep hot (you will add this to the risotto one cup at a time).
In a large saucepan heat the butter over medium. Add the onion, leek and garlic and sauté for around 5 minutes or until soft and fragrant.
Add the tomatoes and carrot. Cook for 5 minutes, stirring consistently. Add the tomato paste and stir to combine.
Add the rice to the pan and stir for around a minute to coat grains. Pour in 1 cup of stock and leave to simmer gently and be absorbed by the rice. Continue adding stock and then the water cup by cup until completely absorbed. Once the rice is cooked through and the liquid is absorbed remove from the heat and stir through the parsley and cheese. Serve immediately or freeze in small portions. (Reserve half of the mixture if making risotto balls too.)
Set up two bowls, one with the egg (whisked), and the other with breadcrumbs. Once risotto mixture is cool roll tablespoons into balls. Dunk each ball in egg followed by breadcrumbs.
Heat oil in frypan over medium-high. Add risotto balls and fry, turning occasionally to brown all over. Once brown remove from pan and drain on a paper towel.
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