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.

    Herbie's Spices

    New South Wales, Australia
    7 people made this

    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

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Combine akudjura with tomato paste and wattleseed and set aside.
    2. Sweat the onions in a little olive oil until soft and add garlic - stir for 2 minutes.
    3. Add risotto rice to pan and stir to coat grains in oil, then add wine and stir until evaporated.
    4. Add stock a cup at a time, stirring well until absorbed.
    5. When half the stock has been added, add the akudjura mix to the risotto.
    6. 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.
    7. Serve with torn basil leaves and freshly shaved Parmesan.

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