Fresh Tomato Basil Risotto.
July 1st, 2009
This light risotto is great served warm for dinner on autumn nights.
Makes two serves.
Ingredients.
- 1 cup of aborio rice
- 1 spanish onion or 1 leek, finely chopped
- 1 clove of garlic finely chopped
- 1 tablespoon dairy free margerine
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 3 cups of stock
- 1 cup sliced mushrooms
- 1/4 cup finely chopped parsley
- A large handful of baby spinach roughly chopped
- 10 leaves of basil roughly chopped
- 2 tomatoes roughly chopped
- Chives for garnish
Method.
In a saucepan leave the stock to simmer.
In a heavy bottomed pan melt the margerine with the olive oil. Add the onions and saute until soft.
Add the garlic and rice and stir until the rice is well coated with the oil. Add the wine and deglaze, stir through. Let the wine cook off for a minute .
Add the mushrooms. Slowly add the stock one cup at a time, stirring constantly. waiting for the stock to be absorbed between cups. If you run out of stock just add water instead.
When the rice is almost cooked add the spinach, basil and parsley. Season with salt and pepper to taste.
Add the tomatoes just before serving. Garnish with chives.