Tomato risotto

Name: Tomato risotto
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 kg large ripe tomatoes; 1 tbsp finely chopped onion; 4–5 tbsp olive oil; 500 g risotto or paella rice; 500 g risotto or paella rice; Pinch of sugar; 2–3 thyme sprigs; Salt and freshly ground pepper; Salt and freshly ground pepper; Parmesan cheese, freshly grated (optional); Large nugget of butter (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

The simplest and prettiest of rice dishes, make this when you have a glut of tomatoes, and freeze it in bags to reheat with freshly podded peas. Alternatively, use it, as the Italians do, to make arancini – rice croquettes with a melted-cheese centre.

Ingredients

1 kg large ripe tomatoes
4–5 tbsp olive oil
1 tbsp

Europe
Italy
Lunch
Main course
Mediterranean
Gluten-free
Vegetarian

Method

Halve the tomatoes vertically and empty out the seeds. Holding a tomato half in your palm, cut side up, grate the flesh through the large holes of a cheese grater. Discard the skin, reserving the pulp. Continue till all the tomatoes are grated.

Heat the oil in a heavy frying pan or whatever you use for risotto, and add the onion. Fry gently for about 5 minutes, till soft. Stir in the ri