Cheesy tomato risotto

Malta Independent - - CROSSWORD & FUN -


30g but­ter, plus ex­tra to grease 1L chicken stock 2 ta­ble­spoons sun-dried tomato paste 40ml olive oil 1 small onion, finely chopped 1 gar­lic clove, crushed 250g Ar­bo­rio risotto rice 6 slices cooked ham, diced 2/3 cup cooked frozen peas 50g grated ched­dar cheese


1. Grease a shal­low, oven­proof dish. 2. Place the chicken stock and sundried tomato paste in a small saucepan. Whisk to com­bine, then sim­mer gen­tly over low heat. 3. Heat the oil in a large pan, then add the onion and gar­lic. Cook over low heat un­til onion is soft­ened. 4. Add the rice and stir for 1 minute to coat the grains of rice in oil. Add the stock to the rice a ladle­ful at a time, stir­ring oc­ca­sion­ally, wait­ing for all the stock to be ab­sorbed be­fore adding the next la­dle. When all the stock has been ab­sorbed, sea­son well with salt and pep­per. 5. Stir in the ham and peas then place risotto in the dish and sprin­kle with cheese. When ready to serve, dot with but­ter, then place un­der a hot grill un­til cheese has melted.

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