Cheesy tomato risotto is a delectable comfort food which is perfect for dinner. For this recipe we used ham and peas, but feel free to be creative and add other ingredients as you wish. Leftover meats are also great additions for this dish.
30g butter, plus extra
1L chicken stock
2 tablespoons tomato paste
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
250g Arborio rice
6 slices cooked ham, diced
2/3 cup cooked frozen peas
50g grated cheddar cheese
Salt and white ground pepper to taste
Grease a shallow ovenproof dish with butter and then set it aside.
Next, place the chicken stock and tomato paste in a small saucepan. Whisk until well combined. Place it over low heat and let it simmer until it is heated through.
After, heat the oil in a large pan over medium heat. Sauté the garlic and onions for two to three minutes or until the onions are soft. Add the rice and stir-fry it for a minute or until the grains are coated in oil.
Gradually ladle some stock into the pan. Let the rice absorb the stock before adding some more. Stir occasionally. Repeat this until all the stock has been finished. Season it with salt and pepper to taste.
Place the ham and peas in the pan. Mix well. Transfer the risotto to the greased baking dish. Top it with the remaining butter and cheese. Place it under a hot grill or oven for 6-8 minutes or until the cheese melts. Let it stand for five minutes before serving.
Photo Courtesy Of: placid casual