Risotto al Pomodoro

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Boil your kettle and prep your ingredients as listed. In a pot, dilute your stock granules with boiled water from your kettle (quantity indicated in the ingredients list). Bring it to a simmer over a low heat.

2. Place a pot/saucepan (the right size for your risotto) over a low-medium heat. Add a drizzle of olive oil, the onion, garlic and chilli (to your heat preference). Sauté for 3 minutes until softened, shifting the ingredients occasionally.

3. At this stage, add your rice and stir to coat in the mixture. Cook for a further 3-4 minutes, stirring quite regularly. The aim is to give the rice an even gentle toasting, it is done when the edges are translucent.

4. Add the white wine to de-glaze the pot. Allow it to bubble away and reduce right down, stirring quite frequently, about 3 minutes. At this stage, add your cooked tomato, and bring to a simmer for about 2-3 minutes stirring occasionally. The tomato should have reduced down a bit before you proceed to the next step.

5. Next add your stock, one ladle at a time, making sure that the rice has absorbed the stock before adding the next ladle. Make sure you stir frequently in this step. Continue this process and be aware that you may not necessarily use up all the stock. Keep tasting your rice, being careful not to overcook it. This process should take about 15 minutes. When it is al dente (cooked but still has a slight bite), add the sliced spinach and oregano and stir until wilted, about 3-5 minutes. Then add the mozzarella and allow it to become deliciously stringy. Add further stock or water to loosen up the risotto if required.

6. Fold in the basil (reserving a little for garnish) and the fresh tomato. Season it to taste, but be generous with the salt.

7. Dish up, top with your remaining basil for a splash of fresh colour, and most importantly… Enjoy!

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