Risotto with Bush Tomato and Wattleseed
40 minutes
For a different risotto try this interesting flavour mix of Italian and Australian. The flavour is an unusual mixture of tomato-tang and caramel-sweet.
3 people made this
Ingredients
Serves: 4
- 2 tablespoons Herbie's Spices Akudjura (ground bush tomato)
- 1 tablespoon tomato paste
- 1 teaspoon Herbie's Spices Wattleseed, roasted and ground
- 1 small brown onion, chopped
- 2 cloves garlic, crushed
- 400g Arborio rice, rinsed
- 1/2 cup (125ml) dry white wine
- 1.2-1.5 litres vegetable or chicken stock
- basil leaves and shaved Parmesan, to serve
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Combine akudjura with tomato paste and wattleseed and set aside.
- Sweat the onions in a little olive oil until soft and add garlic - stir for 2 minutes.
- Add risotto rice to pan and stir to coat grains in oil, then add wine and stir until evaporated.
- Add stock a cup at a time, stirring well until absorbed.
- When half the stock has been added, add the akudjura mix to the risotto.
- Continue adding stock and stirring until rice is al dente, then take off heat, season and ensure there is enough liquid remaining to give a creamy consistency.
- Serve with torn basil leaves and freshly shaved Parmesan.
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