Ingredients

The following ingredients have 2 Servings
  • 14 oz (400g) tin of chopped tomatoes
  • 1 cup (240ml) vegetable stock
  • 2 tbsp tomato puree/paste
  • 1 tbsp olive oil
  • 1 small onion (peeled and finely chopped)
  • 1 clove garlic (peeled and minced)
  • 3/4 cup (150g) Arborio rice
  • 1/3 cup (80ml) white wine (optional, replace with stock if you'd prefer)
  • 3 tbsp double (heavy) cream
  • 4 tbsp grated parmesan cheese ((or vegetarian Italian-style hard cheese if you want it vegetarian))
  • 1 tbsp fresh lemon juice
  • Good pinch of salt and black pepper
  • 1 tbsp butter
  • 1/4 tsp Maldon salt (or just a good pinch of normal salt)
  • 2 cloves garlic (peeled and minced)
  • 4 tbsp (30g/1 oz) panko breadcrumbs
  • 1 tsp chopped parsley
  • Zest of half a lemon
  • 3 tbsp (20g) parmesan ((or vegetarian Italian-style hard cheese if you want it vegetarian))

Instruction

  • First make your tomato based stock. Place the tin of chopped tomatoes into a large jug. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
  • Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
  • Add in the rice and stir until the oil has coated the rice. Add in the wine and stir.
  • Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
  • After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. Turn the heat down to very low.
  • Next make your crispy garlic crumbs. Heat the butter in a small frying pan until it starts to foam slightly.
  • Add the salt and the garlic and stir for about 30 seconds.
  • Add in the breadcrumbs and stir to ensure the butter covers all of he breadcrumbs. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily. When ready, turn off the heat and add in the parsley, lemon zest and parmesan.
  • Now go back to your risotto. Add in the cream, parmesan, lemon juice and salt & pepper. Give everything a good stir, whilst on the heat, and then serve topped with the crispy breadcrumbs.