Ummmm----!!!! Yum! Tomato Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 60 g butter
• 1 tablespoon olive oil
• 1 big onion, diced
• 2 fat garlic cloves, chopped finely
• 2 cups arborio rice
• 1 (400 g) can tomatoes, chopped
• 1 cup red wine
• 2 tablespoons mixed herbs
• 2 -3 bay leaves
• 6 -7 cups chicken stock (i mixed with chicken and vegetable stock, just enough stock to cook rice)
• 3 tablespoons mediterranean tomato chutney
• 3 tablespoons kalamata olives with sun-dried tomatoes and garlic in oil (i bought it in a jar)
• 1 tablespoon basil pesto
• 1/2 cup roughly chopped roasted red capsicum
• 1 cup blue cheese (grated)

Recipe

• 1 simmer stock and keep it side.
• 2 in a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear.
• 3 add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking.
• 4 deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock. add rest of the ingredients except blue cheese.
• 5 stir stock in the next before all the liquid is absorbed.
• 6 continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage.
• 7 add blue cheese and stir well.