Thursday, 8 October 2015

Tomato Risotto

Another fool proof meal from a man that can't cook.

Tomato Risotto
Roast a lasagna dish of tomato's drizzled with olive oil, salt pepper.
In a Le Creuset dish, add 3 table spoons of rapeseed oil.
Fry 1 chopped onion
Add 225ml risotto rice, and stir until coated.
Add 3 clove's crushed garlic.
Add 750ml chicken stock (I used a chicken stock cube).
Bring to boil.
Add oregano.
Place in oven @150C for 15 minutes - check / stir, leaving the lid off.
Take out of the oven when the stock water has been absorbed, and the risotto is a rice pudding consistency.
Now stir in roasted tomatoes from the lasagna dish and add grated Parmesan, and Basil.

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