Tomato Risotto

This is comfort food at its best! Serve it as a main meal or as a side to your boerewors or steak braai. Also note that I make this risotto in my own way, you first make a soup full of flavour, then add the risotto rice, and then let it simmer until thick and creamy.

Ingredients

• 1 tot olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 tin tomato puree
• 1 tin cherry tomatoes
• 500 ml chicken stock
• Salt and pepper
• 1 cup Risotto rice
• 1 cup cheddar cheese, grated

Method

1. Heat the oil in your potjie and fry the onion and garlic for a few minutes. Add the tomato puree and cherry tomatoes and this simmer for 5 minutes.
2. Add the chicken stock, season with salt and pepper and let the soup simmer for 10 minutes for the flavours to develop.
3. Add the cup of risotto, stir, and cover with the lid.
4. Let this pot simmer for 30 – 40 minutes until the risotto is thick and creamy and all the liquid is absorbed. You have to ift the lid and stir every 4 to 6 minutes, to prevent the rice from sticking to the bottom of the potjie.
5. When you are happy with the consistency of the risotto, add the cheese, and mix well.
6. Serve with fresh basil, black pepper and your favourite braai food.