Creamy Tomato Risotto with Crispy Garlic Crumbs
It's tender and creamy, with a slightly tomato-ey tang and just the right amount of sauciness to make it utterly moreish!
- 14 oz (400g) tin of chopped tomatoes
- 1 cup (240ml) vegetable stock
- 2 tbsp tomato puree/paste
- 1 tbsp olive oil
- 1 small onion - peeled and finely chopped
- 1 clove garlic - peeled and minced
- ¾ cup (150g) Arborio rice
- ⅓ cup (80ml) white wine - optional, replace with stock if you'd prefer
- 3 tbsp double (heavy) cream
- 4 tbsp grated parmesan cheese - (or vegetarian Italian-style hard cheese if you want it vegetarian)
- 1 tbsp fresh lemon juice
- Good pinch of salt and black pepper
- Crispy Garlic Crumbs:
- 1 tbsp butter
- ¼ tsp Maldon salt - or just a good pinch of normal salt
- 2 cloves garlic - peeled and minced
- 4 tbsp (30g/1 oz) panko breadcrumbs
- 1 tsp chopped parsley
- Zest of half a lemon
- 3 tbsp (20g) parmesan - (or vegetarian Italian-style hard cheese if you want it vegetarian)
- First make your tomato based stock. Place the tin of chopped tomatoes into a large jug. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
- Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
- Add in the rice and stir until the oil has coated the rice. Add in the wine and stir.
- Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
- After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. Turn the heat down to very low.
- Next make your crispy garlic crumbs. Heat the butter in a small frying pan until it starts to foam slightly.
- Add the salt and the garlic and stir for about 30 seconds.
- Add in the breadcrumbs and stir to ensure the butter covers all of he breadcrumbs. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily. When ready, turn off the heat and add in the parsley, lemon zest and parmesan.
- Now go back to your risotto. Add in the cream, parmesan, lemon juice and salt & pepper. Give everything a good stir, whilst on the heat, and then serve topped with the crispy breadcrumbs.
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