Therese from The Musings of a Mom hosts recipe swap each week.
Today I am going to share my tomato risotto recipe:
Ingredients:
1 tablespoon of olive oil.
1 medium onion.
1 tin diced tomatoes.
1/4 cup butter.
1.5 cups of rice.
4 - 5 cups of chicken stock.
basil
thyme
1/3 cup Parmesan cheese.
Directions:
heat the oil and cook the diced onion.
when the onion is transperant, put in the butter and rice.Coat the rice in the melted butter and add the tin tomatoes and chicken stock.
Bring the stock to the boil stirring often so that the rice doesn't stick to the pan. When the stock boils, turn the temperature down and cook at medium heat until most of the liquid has been absorbed still stirring often.
Add spices and cheese and serve.
Serves 8.
5 comments:
Yummy...can't wait to try this one!
That really sounds good, have to try it!
It sounds absolutely delicious!
Okay... this sounds SOOO yummy and easy! I think even my picky 4 year old would like it! I'm going to have to give it a try.
My MIL planted pumpkins this year and had a bumper crop. Do you cook and can the pumpkin from your garden?
Thanks for stopping by my blog! It's great to meet new friends!
Sydney,
We have butternut pumpkins and they kept in a dark cupboard for ages. We had them in there for about 4 months I think.
Towards the end they weren't as hard as when we first picked them so I decided to cut them all up and puree them. I think we have about 10 cups of pureed pumpkin in our freezer now.
Oh and I need to edit the recipe everyone. I forgot to write in that when the stock boils, you turn the heat down and let the rice absorb the liquid at a medium heat.
Post a Comment