Tuesday, December 7, 2010

#19 The Case of Tomato Risotto with Garlic and Basil

Don't these market tomatoes remind you of Christmas balls?

Tomato Risotto with Garlic and Basil

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
4 shallots, minced (or an equivalent amount of minced onion)

3 teaspoons olive oil
2/3 cup Arborio rice
1 clove garlic, minced
1/6 cup white wine
4 tomatoes, seeded and chopped
1/6 cup Pine Nut Parmesan (see recipe below)
1/2 cup fresh basil, chopped

Prepare a bouillon with the water and vegetable bouillon powder.

In a large pot over medium heat, sauté the shallots in the olive oil for 2 min.

Add the rice and garlic, and sauté for 5 min.

Add the wine and stir until it's nearly absorbed.

Add the tomatoes and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you may need to add 1/3 cupfuls of water toward the end).

Stir in the Pine Nut Parmesan and fresh basil.

Salt and pepper to taste.

Serves 2.

Pine Nut Parmesan

1 cup pine nuts
1 tablespoon nutritional yeast flakes
1 teaspoon sea salt

Pulse together in a blender. Do not overdo or you will get a sort of pine nut butter.

Store leftovers in the fridge.

Makes 1 cup.


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