Two weeks ago, I opened up the cookbook that LSY had given me for my birthday in November, and chanced upon the page which showed the recipe for something which fulfilled the requirements of my current cravings – rice, something healthy yet extremely tasty.
It’s simple to cook, ingredients are cheap, and you get a warm, full stomach on a cold autumn night.
TOMATO AND BASIL RISOTTO
Ingredients:
1) 1 large tomato, diced
2) 1 small bunch of basil leaves
3) 1 onion
4) 1/2 glass of dry white wine
5) 300g of risotto rice
6) 1.2 litres of vegetable stock
7) 50g of butter
8) Freshly grated parmesan cheese
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Steps:
1) Chop the onion and stir fry in wok until they turn slightly brown
2) Cut half the amount of basil leaves in tiny strips (these will be cooked)
3) When onions are turning brown, add in diced tomates
4) Add in the white wine
5) Add in the rice, and stir for a few minutes before adding the vegetable stock
6) Add in the strips of basil
7) Stir continuously for around 20 min or until the rice starts to look like risotto, and add in the butter and a sprinkle of grated cheese and stir until fully cooked
8) Serve warm and garnish with some fresh, uncut basil leaves
Diced fresh tomatoes:
Fresh basil leaves:
Healthy, yummy tomate & basil risotto:
My recipe for bruschetta:
Chopped ripe tomatoes. Discard stems, keep everything else, including juice and seeds. (two large or 8 Romas)
Chopped green onion, including green stems. (about 1 tbs)
Finely chopped celery (about 1 tbs)
Minced garlic (about 1 tsp)
Chopped basil (about 3 tbs)
Shake of ground oregano (1/2 tsp)
Salt and pepper (to taste)
Olive oil (about 1/4 c)
Balsamic vinegar or glaze (optional) (about 1/ tsp) – or to taste
Mix all together and let sit at room temp about an hour.
I brush both sides of my bread slices lightly with the olive oil and broil on low for about 4 minutes a side.
DONE!