Realised I had some arborio rice in the pantry cupboard today, so decided to make a Roast Tomato & Basil Risotto, served with Mediterranean Crumbed Fish (frozen food by Birdseye). Risotto famously takes ages to cook, but the actual preparation was dead easy. Plus, the frozen fish was just baked in the oven and went nicely with the risotto – Birdseye is a great brand, the fish tasted fresh and the crumbs were crisp and tasty, plus the salsa sandwiched inbetween was yummy :)~

Homecooked Roast Tomato & Basil Risotto (serves 4)

2 large tomatos
1/2 cup basil leaves, torn
2 garlic cloves, mashed
1/4 cup Parmesan cheese, shaved
1/2 onion, chopped
3 tbsp olive oil
1 cup Arborio rice
1/3 cup white wine
3 cups chicken stock, heated

1) Cut tomatoes in half and drizzle cut side with olive oil, salt & pepper. Bake at 180c for 30 mins
2) Add 2tbsp olive oil into pot and cook onions and dry rice for 3 mins until rice becomes translucent
3) Add white wine and stir until absorbed
4) Add chicken stock, 1 cup at a time, stirring constantly until absorbed and rice is cooked
5) Process basil, garlic, 1tbsp olive oil and Parmesan lightly in a blender. Stir into risotto
6) Chop roasted tomatoes roughly and stir into risotto
7) Serve topped with pepper and garnish with fresh Parmesan