step-by-steps easy to mediterranean risotto
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,
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.