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LOCATION: Recipes >> Rice >> Risotto 30

Print this Recipe    Risotto 30

Tomato Risotto

1 cup red wine
1 can 220g Roma tomatoes
1/2 cup goats cheese crumbled
2 Tbls olive oil
2 cups arborio rice
2-4 cups chicken stock

Heat tomatoes, wine and stock - absorbs easier if hot

Heat oil in pan, stir in rice to coat it.

Add the hot liquid \xbd cup at a time - let each absorb before
adding the next.

Stir the cheese through near the end so it doesn't break up

Cut Roma tomatoes in half, brush with olive oil and sprinkle on
sea salt. Grill then cover in shredded basil towards the end.

Place the grilled tomatoes around the plate.

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