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Wednesday, December 26, 2012,1:39 AM by
D.Sumithra

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RISOTTO WITH WILTED ROCKET AND FRESH TOMATO

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Warm the oil in a large pan and fry the garlic very gently until it releases its aroma.
  • Add three-quarters of the tomatoes and stir thoroughly, cooking until the tomatoes begin to fall apart.
  • Add the rice and heat it thoroughly all over, stirring frequently.
  • After about 5 minutes, add 3 ladlefuls of hot stock and stir until the rice has absorbed almost all the liquid.
  • Lower the heat and continue to add the stock, 2 ladles at a time, only adding more stock when the rice has absorbed the previous quantity of liquid.
  • Continue in this way until the risotto is creamy and the rice is tender but still firm to the bite.
  • Season to taste with salt and pepper and add the remaining tomatoes, rocket and cheese.
  • Stir thoroughly then cover and leave to rest for about 5 minutes.
  • Transfer to individual plates or warmed serving dish and serve at once, sprinkle with the remaining rocket leaves.

INGREDIENTS

  • 50 ml Cooking oil
  • 2 garlic cloves, very finely chopped
  • 450 grams ripe, fresh, sweet tomatoes, seeded
  • 400 grams Arborio rice
  • 2 litres intensely-flavoured vegetable stock, kept simmering
  • 150 grams of fresh rocket (arugula), washed and dried
  • 50 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

4 comments for “Risotto with Wilted Rocket and Fresh Tomato”

  • Posted Sunday, February 12, 2023 at 6:11:22 PM

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