Tomato, broccolini and basil risotto

I was going through one of the editions of my Donna Hay magazines when I saw a delicious pasta dish* – I immediately thought of making it for our lazy Sunday lunch. The cold weather changed my mind – I knew then that I needed some risotto.



I’d seen a recipe for roasted tomato risotto and it sounded great – but the tomatoes I had at home were so beautiful and juicy I didn’t want to roast them. I decided to make the risotto my way (even using red wine instead of white).

There were some broccolini florets in my refrigerator and I used them too. The good thing is you don’t need to blanch them first – they’ll cook while the rice cooks.

The risotto turned out really good and this is my entry for the Weekend Herb Blogging, this time hosted by one of my favorite foodies ever, the sweet Ellie from Kitchen Wench.

Tomato, broccolini and basil risotto

1 liter vegetable stock – use a mild one otherwise it will be too overpowering
1 tablespoon butter
½ tablespoon olive oil
½ small onion, finely chopped
115g (a heaping ½ cup) risotto rice – I used Arborio
1 ½ tablespoons dry red wine
a heaping ½ cup broccolini florets, chopped in bite-sized pieces
1 tomato, plump but firm, finely diced
1 tablespoon cold butter – extra
¼ cup (not packed) basil leaves
50g (½ cup) parmesan, grated – reserve 1 tablespoon
freshly ground black pepper

Heat the stock and keep it gently simmering.
Place the butter and olive oil in a large heavy-based saucepan over high heat. Add the onion and sauté until it’s soft and transparent.
Add the rice and stir for 1 minute or until the grains are glossy and well coated in the butter/olive oil. Add the wine, mix well until the wine is absorbed, then add 1 ladle stock, simmer and stir until it is absorbed. Add the broccolini florets and continue to add the stock, 1 ladle at a time, stirring continuously until the stock is absorbed.
Before adding the last ladle of stock – the rice will be almost al dente - add the tomatoes then keep stirring.
When rice is al dente, fold in the butter, basil and parmesan through the risotto and season with freshly ground pepper – add salt if necessary.
Spoon onto warm serving plates, sprinkle with the reserved parmesan and top with an extra dash of pepper if desired.

Serves 2 with a very light appetite or 1 like me. ;)

* Joey posted the exact same recipe I intended to make – a delicious coincidence.