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Tomato olive and Parmesan risotto

25-30 minutes

Tomato olive and Parmesan risotto

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25-30 minutes

Ingredients

1x200 g mini Rosa tomatoes punnet
4 T extra virign olive oil, plus extra for drizzling
1x300 g leeks punnet, thinly sliced
2 garlic cloves, crushed
400 g risotto rice
125 ml fruity dry white wine
1 x 400 g whole peeled Italian tomatoes can
500 ml liquid organic chicken or vegetable stock
Prosciutto or grilled prawns (optional)
2-3 T Woolworths Kalamata olive tapenade
130 g Parmesan grated, plus extra for serving
Basil leaves a handful, for serving
Sea salt and freshly ground black pepper, to taste

Method

1. In a wide pan with a lid, stir-fry the Rosa tomatoes in 1 T oil until they start to pop. Remove from the pan and set aside. In the same pan, soften the leeks in the remaining olive oil. Stir in the garlic and risotto rice.

2. Once the rice is well-coated with the leeks, pour in the wine. Cook, stirring, until the wine is absorbed. Meanwhile, blend the canned tomatoes with the stock. Add the liquid, a few ladlefuls at a time, stirring until the liquid is absorbed. It should take about 20 minutes until the rice is cooked – tender but with a bit of a bite.

3. Add the prosciutto or prawns if using, then stir in the olive tapenade and sprinkle over 130 g Parmesan. Cover and leave for a few minutes, then check the seasoning. Drizzle with olive oil and sprinkle with the panfried tomatoes and basil leaves. Pass around Parmesan at the table.

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Tomato olive and Parmesan risotto

Tomato olive and Parmesan risotto

Ingredients

Method