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How to make the perfect vegetable risottos at home: How to do it right!

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RTE Food show hosts Micheal MacGowan and Tom Hayes explain how to make a delicious risotto at home.

What you need to know about risotto Risa – the name for the risotto dish, which is traditionally made with rice, potatoes, and a few vegetables.

Ingredients: 1 medium onion, diced (about 1 cup) 1 medium tomato, diced 2 cloves garlic, minced 1 cup vegetable stock 2 tbsp extra-virgin olive oil 1 tsp dried oregano 1/2 tsp sea salt and black pepper (optional) Directions: Heat oil in a large saucepan over medium-high heat.

Add onion and cook, stirring often, until soft, about 10 minutes.

Add tomatoes and cook until tender, about 5 minutes.

Stir in stock, oreganos, and salt.

Bring to a simmer and cook for about 15 minutes, or until thickened.

Add oreganotls and pepper and bring to a boil.

Reduce heat and simmer for about 5 more minutes, stirring occasionally, until thick.

Remove from heat and add the remaining oil.

Bring back to a low simmer and simmer uncovered for 30 minutes.

Pour into a bowl and cover with a damp cloth to absorb excess liquid.

Remove bowl from heat.

Heat remaining oil in the pan over medium heat.

When it begins to shimmer, add the tomato and cook gently, stirring constantly, until slightly translucent.

Add garlic and cook another 5 minutes, until fragrant.

Add stock, herbs, and oreganoes.

Bring up to a high simmer, stirring frequently, until the mixture starts to foam.

Remove pan from heat, add risotto, and continue to simmer for 20 minutes.

Serve hot.

Recipe Notes: You can use fresh or frozen risotto.

If using frozen, make sure you let it cool completely before slicing.