Wednesday, May 23, 2007

Tomato, broccolini and basil risotto

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.


Anonymous said...

I always preferred brocollini to brocolli...easier to eat. Hmmmn...and the basil..I can just imagine how tasty this dish turned out!

Anonymous said...

Just one, for me too!

sher said...

I never get tired of risotto, and I saw broccolini in the store, almost bought it. Now I think I will get some and make this! It looks delicious.

Susan said...

This looks substantial, yet not heavy - very healthy, too, with the broccolini. I often confuse broccolini with broccoli rabe. I think I'll have to buy some and settle this once and for all.

Susan from Food Blogga said...

Patricia, this dish has all of my favorite flavors. I will definitely be making it. Broccolini's sweeter flavor is perfect with the tomatoes.

Those Donna Hay magazines are so inspirational, aren't they? And so are you.:)

Nora B. said...

it started to get very chilly in Sydney so we had risotto (roated veg & feta) yesterday too. Patricia, now that you've mentioend it, I am curious to try using red wine in my risotto.

MyKitchenInHalfCups said...

That's what risotto is about isn't it...just what you happen to have! This looks beautiful enough to bring happiness!

Anonymous said...

I love risotto, and this looks lovely--flavorful and fresh.

lululu said...

Such a light but rich flavored risotto!

Kirsten said...

Looks delicious! I adore risotto of any kind, and broccolini is the best.


Amanda at Little Foodies said...

I love risotto. So comforting. Yours sounds very delicious, enough for one definitely ;). Amanda

Anonymous said...

Miam miam or mamamia !!!! I love risotto me too

Anonymous said...

mmmmm, i recently bought some arborio rice to tr my hand at risotto. this recipe looks wonderful and o so delicios! you are so right, nothing takes the chill out like a warm bowl of risotto!

Freya said...

I love your phrase 'branching them' for the brocollini - they are just like little trees!
This risotto sounds delicious and an unusual twist!

Anonymous said...

Freya and Paul, that was one of those sneaky typos that plague us all. I'm sure Patricia meant to type blanch and her fingers just didn't cooperate.

Patricia, once again you're enticing me to try something new. Risotto doesn't sound hard to make, just tedious with all that stirring. But maybe it's time I got over myself and did it.

Kelly-Jane said...

Your risotto looks lovely, I would love it too :)

Patricia Scarpin said...

Veron, me too - my husband will eat a whole bunch if I let him. :)

Tigerfish, next time I'll double it and you have some too, sweetie! :)

Sher, me neither - risotto is just my favorite food ever.

Susan, I think this recipe would work with both and even with broccoli. I just happens to love broccolini more than I love the others. ;)
I truly hope you like it.

Susan, I really hope you like this dish - it was made with a lot of love.
And you are so sweet, my dear friend - thank you so much!

Nora, that risotto sounds delicious! Are you posting it? I hope so. :)
I didn't have white wine, so I thought that I could use red wine since I was going to add tomatoes.

Tanna, I sure didn't mean to leave the broccolini florests alone in the refrigerator!

Sarah, thank you!

Hi, Lululu! Tks for stopping by!

Kirsten, I love risotto too!

Amanda, I'd share some with you, sweetie.

Candy, merci!

Aria, the risotto really lighten up my day!

Freya, it was a typo - but it was funny. :)
Thank you!

Terry, my dear friend, thank you for standing up for me. :)
Just so you know it, I was busy making Joao's food so I stirred less than usual and it worked beautifully.

Stella said...

This looks like the perfect comfort food on a cold day Pat!
yummmsss.... Plus it's healthy & tasty, what could one ask more?

Truffle said...

This sounds like my perfect dinner! Thank you so much for sharing :)

Gattina Cheung said...

my risotto sweetheart, the flavor of this dish sounds very bold, but I love it!!!

Anonymous said...

I love your dish!


Helene said...

Risotto is the only rice dish I know how to cook...yep, this little one here does not know how to cook rice unless it is risotoo or pudding!
Beautiful and so appetizing!

Anonymous said...

Wow! Sweetie, this looks like a divine risotto dish - so healthy and packed with flavour!!

T.W. Barritt at Culinary Types said...

Risotto is so much fun to make - I've only make light colored risottos but the red and green in this recipe is intriquing!

Anonymous said...

What a great dish! I'll have to try this with some sun-dried tomatoes. :)

Kalyn Denny said...

It looks and sound wonderful. I've only cooked broccolini a couple of times, but I really like it. The combination sounds great. And so interesting that Joey made the Donna Hay recipe you were thinking of. (Great minds thinking alike and all that!)

Patricia Scarpin said...

Valentina, it's very comforting, indeed! I had 2 bowls, I'm a mess. :)

Truffle, thank you for commenting, dear!

Gattina, I'm glad you like it, sweetie!

Paz, thank you!

Helen, I think you're fine then - my favorite dishes!

Ellie, it was very tasty!

T.W., the flavors worked fine together!

Amy, that idea sounds delicious!

Kalyn, my husband and I love broccolini. And I had a laugh when I saw Joey's post. :)

Lydia (The Perfect Pantry) said...

I have some roasted tomatoes from last summer in my freezer -- I think I'll try this recipe with the last of my stash!

Andrea said...

This looks really yummy!

christine said...

What a wonderful idea for risotto. I'm so used to using mostly fresh mushrooms when making risotto and I haven't yet tried other variations. I like the sound of this one! :)

Anonymous said...

Patricia, this recipe looks divine! Thanks for sharing it with us. We are proud to have it included in this week's FoodieView Recipe Roundup!

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