Tomato and Caramelised Onion Risotto
A delightfully creamy risotto with the perfect balance of sweet and savoury flavours.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 50 mL olive oil, divided
- 500 g brown onions, thinly sliced
- 1 tsp sugar
- 1 kg truss tomatoes, halved
- 4 cloves garlic, minced
- 1 cup white wine
- 2 tbsp tomato paste
- 2 tbsp thyme leaves
- 2 cups arborio rice
- 4 cups vegetable stock
- ½ cup coconut milk
- Salt, to taste
- Freshly ground black pepper to taste
How do I make it?
- Add 30 mL olive oil to a large saucepan over low heat. Add onions and cook, stirring frequently, for 30 minutes or until the onions have softened and darkened. Add sugar and stir well. Continue cooking until the onions are very soft and caramelised.
- Preheat oven to 200C. Meanwhile prepare tomatoes, by adding to a roasting pan with remaining olive oil. Cook for 30 minutes, or until the skins are wrinkly and blistered. Remove from oven and set aside to cool until the tomatoes are cool enough to handle. Remove skins and roughly chop the tomatoes.
- Add garlic to the pan with the caramelised onions and sauté for 1 minute. Add wine, tomatoes, tomato paste and thyme leaves and increase heat to bring to the boil. When boiling, reduce heat to a simmer and cook for 5-10 minutes or until the liquid has reduced in volume by a third.
- Add arborio rice and stir well. Continue simmering until the rice has absorbed the liquid, then add the stock, ¼ cup at a time and keep on a low simmer. When liquid has been absorbed add a further ¼ cup, stir well and repeat until all liquid has been absorbed. Add coconut milk and simmer for 3 minutes, stirring frequently. Remove from heat and season to taste.
