This is an all-time family favourite and one that everyone from my mother to my brother cooks on the regular. I normally drink the rest of the bottle of wine while cooking, but if there is any left, it goes great with the cooked risotto.
Cooking time: 30 – 40 mins cooking, 10 mins prep, (40-50 mins total).
To wash up: 1 chopping board & knife, 1 large pan.
- 1 knob of butter
- 1 red onion, thinly diced
- 6 garlic cloves, crushed
- 2 handfuls of fresh rosemary, torn
- 1 good squirt of tomato puree
- 2 mugs of Arborio rice
- 1 good splosh of dry white wine
- 1 veggie stock cube dissolved in 2 pints of warm water
- 200g of cherry tomatoes, roughly chopped
- 1 handful of fresh basil, torn
- A good wedge of parmesan, grated
- Salt & pepper to taste
- Fry the butter and onion in a wide flat pan (3 mins).
- Add the garlic, rosemary and tomato puree and fry for 2 more mins.
- Add the rice to the pan and give it all a good stir on high for 5 more mins.
- Next add a good glug of dry white wine and bring to the boil.
- Next comes the slow bit, turn the heat down to a gentle simmer and slowly add in a little of the stock at a time stirring slowly as the rice begins to absorb all of its flavour. This may take a while and if the stock runs out, keep adding tap water until the rice has softened to taste.
- Once you’ve got it to the desired consistency, take it off the heat and stir in the tomatoes, basil and parmesan, stir well and serve straight away.