Bisto
Bisto Tomato Risotto
Serves 10
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Ingredients
1.7l water
40g Bisto Vegetable Bouillon
75ml olive oil
2 onions, peeled and diced
2 cloves of garlic, crushed
650g arborio rice
75g sun dried tomatoes, drained and sliced
2 tbs tomato puree
1 tbs fresh thyme
1 tbs fresh basil, chopped, plus extra for garnishing
800g spinach
Salt and pepper to taste
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Celery
Method
Step one
Bring the water to the boil and dissolve the Bisto Vegetable bouillon to make your stock.
Step two
Heat the olive oil in a frying pan and cook the onions and garlic for 5 minutes.
Step three
Add the rice and cook for 1 minute. Now add 500ml of the stock and stir until the stock is absorbed. Repeat this process until all the stock has been absorbed.
Step four
Add the sundried tomatoes, tomato puree, thyme and basil. Cook for 1 minute, then remove from the heat.
Step five
Wilt the spinach in a little water, drain, and season.
Step six
To serve, place the risotto on a bed of spinach on plates. Top with extra basil.
Tips
You can serve with extra sundried tomatoes, or why not add confit of shallots and tomatoes?