step-by-steps easy to mediter­ranean risotto

Better Homes and Gardens (Australia) - - Hearty Recipes -

Prepa­ra­tion time 10 mins Cook­ing time 30 mins Serves 4-6

400g can finely chopped toma­toes 1L salt-re­duced chicken stock 3 Tbsp ex­tra vir­gin olive oil,

plus ex­tra to serve

1 red onion, finely diced

2 cloves gar­lic, crushed

100g thinly sliced prosci­utto,

roughly diced

2 Tbsp baby ca­pers

2 cups ar­bo­rio rice

250ml dry white wine

¼ cup tomato paste

25g parme­san, finely grated Sea-salt flakes and freshly ground

black pep­per, to sea­son

½ cup Greek-style yo­ghurt 220g baby boc­concini, drained Pit­ted kala­mata and green olives,

sliced, to serve

Basil leaves, to serve

STEP 1 Put toma­toes and stock in a medium saucepan and bring to a sim­mer over medium heat. Re­move pan from heat and cover with foil to keep warm.

STEP 2 Mean­while, heat 2 Tbsp of the oil in a large heavy-based saucepan over medium heat. Add onion, gar­lic, prosci­utto and ca­pers and cook, stir­ring, for 4 min­utes or un­til onion is al­most soft.

STEP 3 Add rice and re­main­ing oil and cook, stir­ring, for 2 min­utes or un­til rice be­gins to turn translu­cent.

STEP 4 Add white wine and tomato paste to pan. Cook, stir­ring, un­til liq­uid is ab­sorbed.

STEP 5 Add 250ml of the warm tomato mix­ture and cook, stir­ring con­stantly, with a flat-bot­tomed wooden spoon un­til liq­uid is ab­sorbed. Re­peat with re­main­ing tomato mix­ture, only adding more tomato mix­ture once pre­vi­ous ad­di­tion is ab­sorbed (this will take about 20 min­utes).

STEP 6 Re­move pan from heat and stir in parme­san. Sea­son.

STEP 7 Put yo­ghurt and boc­concini in a bowl. Sea­son, toss to coat. Spoon risotto into bowls and top with yo­ghurt mix­ture. Driz­zle with ex­tra oil and serve with a scat­ter­ing of olives and basil leaves.







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