Tomato risotto with a twist!

Today has been feeling a bit of a slow day, I think I’m still recovering from doing my longest ever run yesterday (13.5k, and I ran all the way, no walking or stopping!) and being kicked out of bed at 6am didn’t help either.

Soon to be breakfast smoothie!To give me a good kick start I had a huge morning smoothie as usual, that’s my only breakfast nowadays and I love it, it gives me a lot more energy and keeps me fuller longer than many other breakfasts, even things like porridge. I always change it a bit but the base is always a few bananas and a small handful of dates, it’s delicious just like that but I can add berries, pineapple (like today), spinach, green lettuce, mango… you get the idea. I’ve never added yogurt or other dairy, I just don’t feel the need for it. Also, I will need a total separate post on why I’m happy to eat so much fruit and not only I don’t believe it to be bad but I find it hugely beneficial.

Moving on! I had already today’s lunch planned (I’m trying to be good and make weekly menus to spend and waste less) so no last minute weird combination, instead we had a lovely tomato risotto, with a twist! My mum gave me this recipe when, not long ago, while on the phone to her I told her how it was almost dinner time, I had no idea what to make and an ’empty’ fridge.. she asked me what I had and I told her I pretty much only had pesto so it would have probably ended up in a fairly unexciting pasta with pesto. How wrong was I! This risotto is amazing and far from unexciting.

Now, yes, risotto does need you to stir and add stock almost continuously, but I’m often on my feet doing 10 things at once around the kids anyway so stopping for a quick stir every few minutes really isn’t that daunting to me, and the result is certainly worth it. It usually takes me about half an hour or less from start to finish.

Tomato risotto

INGREDIENTS

80-90g arborio (risotto) rice per person – I normally make 200g and that’s enough for me and 2 kids.
1 onion
1lt of sock
a tin of chopped tomatoes, or small bottle of passata
zest of one orange
2 tbsp pesto
olive oil/butter
seasoning

METHOD

Chop up the onion really finely and cook on a very low heat in a large pan with some olive oil (or butter) until they soften – not brown or burn! Easy does it. Put the stock in a separate saucepan on a low heat to keep it warm, if you use cold stock it will stop the rice from cooking properly.

Once the onions are soft, pour in the rice and let it toast for a couple of minutes, then add the tomatoes and a ladle of stock, stir well and cover. Keep on stirring it every few minutes and add stock ladle by ladle when needed, waiting until it’s completely absorbed until you add more. That’s it!

Season (though you may not need to as it’s been cooked with stock), then serve with a nice sprinkle of orange zest on top and a little pesto in the middle, and add some parmesan too if you like it. Done! It’s a great hit around here and so good for when I have no fresh ingredients in.

Tomato risotto

 

Did  you try it? Was it good? Was it horrible? Let me know! Any feedback is helpful 🙂

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s