Caramelised Onion and Tomato Risotto
Time: 2 hr Yields: serves Cost: $3.21 per serve Difficulty: 7/10
From Connoisseurus Veg (awesome logo). Cooked this for our first dinner with guests in Doomben Avenue, for Nat and Amish. They brought cinnamon cake. Serve with crusty toast, shredded cheese, and chopped basil leaves
Ingredients
- Brown onions 0.5 kgs
- White sugar 1 tsp
- Tomato 1 kg
- Garlic 6 cloves
- White wine 1 cup
- Tomato paste 2 tbsp
- Dried thyme 1 tsp
- Arborio 1.5 cups
- Vegetable stock 4 cups (3-4)
- Coconut milk 0.5 cups
- Salt to taste
- Pepper to taste
Steps
- Slice the onions thinly and place in pot with oil on low-medium heat for 50-60 minutes, adding sugar halfway through.
- Preheat oven to 200. Halve the tomatoes, arrange cut side up in a large roasting tray with pepper and oil over top. Roast for 25 minutes, until wrinkly and blistered. Allow tomatoes to cool, then coarsely chop (keep pan juices).
- Mince garlic. Raise heat to medium under onions and add garlic, fry for 1 minute until fragrant.
- Stir in arborio and toast for 1-2 minutes.
- Fry off wine, then add tomatoes, tomato paste and thyme. Once liquid reduces a bit, starting adding stock half a cup at a time, waiting until it is mostly absorbed. Stop after 3-4 cups once rice is no longer hard in the center, about 20 minutes.
- Stir in coconut milk and simmer for 3 minutes, until thick and creamy. Season with salt and pepper, then serve with bread and shaved parmesan.
