Make this creamy and easy tomato, cream cheese and basil risotto recipe. A one-pot dish, the only fresh ingredient needed is an onion. Substitute the tin of tomatoes with fresh tomatoes in order to use up a glut.
Serves 2
Ingredients
- Olive oil 2 tbsp
- Onion 1, finely chopped
- Garlic clove 1 large, crushed
- Risotto rice 175g
- Tin tomatoes or fresh tomatoes 6, chopped
- Vegetable stock 600ml
- Parmesan or cheddar cheese 30g, grated
- Cream cheese 50g
- Basil 1 tsp dried or handful fresh, chopped
- Chilli 1 small, finely chopped
- Balsamic vinegar 1 tbsp
- Sugar 1/2 tsp
- Salt and pepper
- Garnish (optional) – courgette slices lightly fried in balsamic glaze
Method
Step 1
Fry the onion in oil until softened. Add the garlic and chilli and fry for 1 minute.
Step 2
Stir in the rice and coat well. Add the tomatoes and vegetable stock. Bring to the boil, cover and simmer on low.
Step 3
After about 20 minutes on the hob, or 1 hour in the thermal or slow cooker, the rice should be cooked. Check that it is tender and leave to cook for longer if needed. Add some water, if necessary.
Step 4
Stir in the cream cheese, balsamic vinegar, sugar, basil, parmesan or cheese. Season with salt and pepper to taste.
Step 5
Make this tomato, cream cheese and basil risotto recipe and serve on its own, with chunky bread, or with courgette slices lightly fried in balsamic glaze.
