This one could run and run.
Had a delicious tomato and basil risotto last night, inspired a bit by that Jamie Oliver prog currently on tv.
It's not often I eat a meal without meat or fish but I'm making more of an effort to do so. I'm quite fond of risotto and feel I can make a pretty damn good one but normally go for the chicken and mushroom or seafood. I did make an asparagus, mint and lemon one last week which went down well so I thought I'd try another meat and fish free one.
Make your normal plain risotto by melting down an onion, a bit of celery and some oil or butter in a pan. Chuck in some dried Italian herbs if you want. Should take around 10 mins.
Bung in your risotto rice and get it nicely coated. Pour in a bit of white wine and wait for that to cook off. Then pour in some veggie stock, a bit at a time, letting the rice soak it all up each time. Make sure you keep on stirring it. It should take about 15-20 minutes for the rice to cook.
When there's about 5 minutes left chuck your tomatoes in another pan (the Sainsburys pomodoro ones work well) with a bit of oil, garlic and some basil leaves and cook until they get all squishy and pulpy. Which should be about 5-10 mins.
When the risotto rice is done mix in some grated parmesan (if you want, which I do) and a bit of salt and pepper. Put the lid on for a minute and let it steam (make sure it's off the heat).
Then spoon your risotto (probably not all of it) into the pan with the toms and mix it all together. Serve with a few basil leaves on top.
Fackin' handsome and if 'er indoors don't like it then stripe her.