Health food
Risotto of Summer Tomatoes
Ingredients
275g Arborio rice (risotto) • 1 onion, finely chopped • 2 tablespoons olive oil • 200ml white wine • 150g tangy tomato tofu pâté • 200ml chicken stock • 60g Parmesan cheese, grated • 1 tablespoon butter • 1 tablespoon extra virgin olive oil • 250g tomatoes, peeled, deseeded • Salt & pepper to taste
Method
Warm a saucepan and add the oil • Allow the oil to heat and add the onions • Sautee very well • Add the rice, allow to toast until the grains appear to have a white spot in the centre • Pour in the white wine and reduce the liquid until the pan appears almost dry • Cooking the rice, gradually adding the chicken stock and the tomato pâté • When the rice is cooked and all the liquid has been absorbed • Stir in the tomatoes, the cheese, the butter and the olive oil • Stir until you reach a creamy consistency
