Use up your leftover meat and canned tomatoes with this comforting and delicious tomato risotto recipe.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 3 cups (750ml) chicken, beef or vegetable stock
- 400g can diced tomatoes
- 1 tbs oil
- 1 onion, chopped
- 2 garlic cloves, crushed, or 1 tsp garlic paste
- 1 1/2 cups (300g) arborio, short grain or brown rice
- 1/2 cup (125ml) white wine or extra stock
- 2 cups (300g) chopped leftover roast meat such as beef, lamb, pork, chicken, optional
- 1/2 cup (40g) grated hard cheese such as parmesan, romano or pecorino
- 1/4 cup chopped herbs such as parsley, basil or oregano
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Method
Step 1
Place stock and tomatoes in a medium saucepan. Bring to a simmer over high heat.
Step 2
Heat oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy.
Step 3
Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Step 4
Add beef, if using, and stir until heated through. Remove from heat. Stir in half the grated parmesan and herbs. Divide among serving bowls and sprinkle with the remaining parmesan and herbs, to serve.
Recipe tip
When you get to the end of a wedge of hard cheese like parmesan, cover the rind in plastic wrap and freeze it. Use it to add flavour to soups and risottos to flavour the stock.
Leftover risotto can be turned into arancini - roll into balls and coat in egg and breadcrumbs bake until golden and heated through.
Add roasted vegetables or frozen vegetables. Swap the meat for salami, chorizo or ham.
Basic tomato risotto
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 3 cups (750ml) chicken, beef or vegetable stock
- 400g can diced tomatoes
- 1 tbs oil
- 1 onion, chopped
- 2 garlic cloves, crushed, or 1 tsp garlic paste
- 1 1/2 cups (300g) arborio, short grain or brown rice
- 1/2 cup (125ml) white wine or extra stock
- 2 cups (300g) chopped leftover roast meat such as beef, lamb, pork, chicken, optional
- 1/2 cup (40g) grated hard cheese such as parmesan, romano or pecorino
- 1/4 cup chopped herbs such as parsley, basil or oregano
Description
Use up your leftover meat and canned tomatoes with this comforting and delicious tomato risotto recipe.
Method
Step 1
Place stock and tomatoes in a medium saucepan. Bring to a simmer over high heat.
Step 2
Heat oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy.
Step 3
Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Step 4
Add beef, if using, and stir until heated through. Remove from heat. Stir in half the grated parmesan and herbs. Divide among serving bowls and sprinkle with the remaining parmesan and herbs, to serve.