Risotto with sundried tomatoes, white wine and fresh rocket salad it’s my latest recipe from my Italian trip. I love how simple is to make this recipe. The flavor in this dish comes from the sundried tomatoes and white wine, there is nothing else that you need to add to make this meal delicious.
The great thing about making a risotto is that once you know how to cook the rice you will want to experiment and try different flavors and combinations. There are different types of rice that you can use for this dish, the most popular is the Arborio. For this recipe I used the Carnaroli risotto rice, which has a firmer texture than Arborio and keeps its shape better during the slow cooking. It is also often described as ‘the king of all rices’.
Prep time: 15min | Cooking time: 30min | Serves: 2
150g Carnaroli risotto rice
8-10 sundried tomatoes
2tbsp sundried tomato paste
2 small fresh tomatoes (peeled)
500ml vegetable stock
200ml dry white wine
1 medium onion (I used red onion)
2-3 garlic cloves
1tbsp olive oil
1/5tsp fresh red chilli (optional)
fresh ground black pepper
fresh rocket salad
30g vegan Parmesan cheese (optional)
Onto a large frying pan over a low heat add 1 tbsp. of olive oil, minced garlic, chopped onion and chopped chilli, fry for 2-3 minutes until soft.
Add rice, stir the ingredients and pour in 1/4 of the vegetable stock, stir it again and cover the pan with the lid.
When the mixture becomes a little bit thicker add chopped fresh tomatoes (make sure they are peeled), chopped sundried tomatoes and 2tbsp of sundried tomato paste then add half of the white white and another 1/4 of the stock.
Simmer until more liquid has been absorbed and continue adding more stock and the remaining white wine until the mixture is tender.
Add freshly grounded black pepper for extra flavour and grated vegan parmesan. Top it with fresh rocket salad.