The creamy tomato base of this Creamy Tomato Risotto with Crispy Garlic Crumbs has a hint of lemon that’s just so mouth-wateringly moreish you won’t be able to put your fork down until your plate is clear (and maybe your plate is licked clean too. I, erm, definitely don’t do that.).
You need this meal in your life! Meet Creamy Tomato Risotto with Crispy Garlic Crumbs, my new absolute favourite risotto.
The addition of the crunchy garlic cheese crumbs on top are so addictive, you may find yourself eating spoonfuls of the stuff before it even gets to the risotto. I find they also add a bit of variety so each mouthful is a little different.
One of the things that used to stop me from ordering risotto in restaurants is that each forkful is the same – generally making them dishes of delicious monotonousness (I think thats the longest word I’ve ever written without a dictionary. The joy I felt when I typed it and no annoying little squiggly red line appeared underneath is very sad).
I still feel the same way when I go to restaurants, but now – greedy person that I am – I order a side of juicy prawns or something if I think it’s going to be too lite on the toppings.
Mmmmm toppings. 9.35 in the morning and my mind has just gone on to pizza. I usually like the toppings far more than the pizza itself. Now, pizza risotto on the other hand? Hmmm think I’m onto something there. This creamy tomato risotto base topped with mozzarella, basil, maybe a few jalepenos or chorizo? Oh yes. That’s dinner sorted!
Coming back to the breadcrumbs. You can use either panko, or you can make your own. Every so often I find I’ve gone over the top with the bread buying, and I have a pile of slightly stale bread. Rather than throw it away (or make a big dish of caramel and Nutella bread & butter pudding) this is the perfect time to get your food processor or grater out. Just grate it all up, crusts and all. Bag the crumbs up into little freezer bags and stick them in the freezer.
This means they’re waiting for you whenever you want to make this meal, or maybe fish burgers and skinny fries or spaghetti and meatballs or fishcakes. So long as they’re pretty dry when you make the breadcrumbs’, you probably won’t need to defrost them either.
The Creamy Tomato Risotto with Crispy Garlic Crumbs Recipe:
Creamy Tomato Risotto with Crispy Garlic Crumbs
- 400 g tin of chopped tomatoes
- 200 ml vegetable stock
- 1 tbsp tomato puree/paste
- 1 tbsp olive oil
- 1 small brown onion peeled and chopped finely
- 1 clove garlic peeled and crushed
- 150 g Arborio rice
- 75 ml white wine optional, replace with stock if you'd prefer
- 50 ml double cream
- 30 g parmesan grated (or other cheese if you prefer)
- Juice of 1/2 a lemon
- Good pinch of salt and black pepper
Crispy Garlic Crumbs:
- 3/4 tbsp butter
- 1/4 tsp Maldon salt or just a good pinch of normal salt
- 2 cloves garlic peeled and crushed
- 30 g panko breadcrumbs or 30g grated slightly stale bread
- 1 tsp chopped chives or parsley
- Zest of half a lemon
- 20 g parmesan grated (or other cheese if you prefer)
- First make your tomato based stock. Take a sieve and strain a tin of chopped tomatoes over a bowl. Use a spoon to mush the tomatoes left in the sieve to a fine pulp, then pour this pulp back into the tomato juice in the bowl. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
- Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time. Ensurng each ladle has almost fully absorbed before adding the next. Ensure you stir regularly. This should take for 15-20 mins. If Once you've used up all the stock, have a taste of the rice. It should be softer, but still have a bit of a bite to it (it wil soften up further when you add the cream). If the rice is still far too hard, you can add in a ladle or so of water. Turn the heat down to very low.
- Next make your crispy garlic crumbs. Heat the butter in a small frying pan until it starts to foam slight. Add the salt and the garlic and stir for about 30 seconds. Add in the breadcrumbs and stir to ensure the butter covers all of he breadcrumbs. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily. When ready, turn off the heat and add in the chives/parsley, lemon zest and parmesan.
- Now go back to your risotto. Add in the cream, cheese, lemon juice and salt & pepper. Give everything a good stir, whilst on the heat, and then split between 2 plates. Sprinkle the breadcrumb mixture on top and serve.
Nutritional info obtained from caloriecount.about.com – based on 2 servings