Sunday, March 15, 2015

Easy creamy tomato risotto

I am still not finished with the white rice that was given to me, so I decided to try to make a risotto out of it. Usually, to make risotto, you use arborio rice, which liberates more starch while cooking and gives it its creaminess, but I was quite happy with the creaminess of this white rice risotto.



2 tb spoon canola oil
1 cup white rice
2 cups water
1 cube low sodium veggie broth
2 tomatoes
2 cloves garlic
A handful of cashew nuts
A handful of basil leaves
Salt and pepper


I first started frying the rice in 1tb spoon of canola oil for about 2 minutes, stirring constantly. I then added 1 3/4 cup of water. It's a little bit more water than requested on the package, but I think it's important for the creaminess of the rice. I added the broth cube, stirred until it was dissolved and covered the rice to let it simmer on medium-low heat.

While the rice cooked, I chopped the tomatoes and garlic and friend them in the remaining oil. I did not want the tomatoes to be too soft. I wanted to have tomato bites in the risotto, so I just cooked them enough to cook them through. I put the tomatoes aside.

When the rice was almost cooked, I uncovered it and lowered the heat and stirred it a little. I quickly made a cream with the cashews and what was left of the water. I added it to the rice and added the tomatoes as well. I mixed it all well, seasoned with salt and pepper and served it on plates, garnished with fresh basil leaves.

We watched it in front of the TV watching Better Call Saul on Netflix. My boyfriend loved it. He was saying it looked so professional. That I was getting better and better with my cooking (did that mean that my cooking before sucked? hehe)

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