effortless!
Tomato and vermouth risotto
The simplicity of these flavours is so comforting. This is a dish everyone will want a share of.
SERVES 4 | PREP 5 MINS | COOK 35 MINS | EASY | V
30g butter
2 shallots, finely chopped
1 garlic clove, crushed
250g risotto rice
100ml vermouth
400g tin of chopped tomatoes
2 vegetable stock cubes, dissolved in 1.2 litres of boiling water
1 tbsp balsamic vinegar
50g parmesan (or vegetarian alternative), grated
2 tbsp of shredded basil
Melt the butter in a large pan and cook the shallots and garlic for 5 mins until softened. Stir in the rice and continue cooking, stirring, for 2-3 mins or until the rice is hot. Add the vermouth and let it cook until absorbed, followed by the tomatoes, pressing down with the back of
