Tomato and "bacon" risotto: (serves 4)
- 8 sundried tomatoes in oil, sliced
- 200 gr faux bacon
- 50 gr butter or margarine
- olive oil
- a couple of spring onions, minced
- 2 cloves of garlic, minced
- 350 gr risotto rice
- 1 L vegetable broth
- 50 gr parmazan, grated
- 3 tbsp mixed fresh herbs, like basil, parsley, oregano
- 1 tbsp Italian dried herbs
Heat 1 tbsp of olive oil (from the sundried tomatoes for extra flavor) and bake onions and garlic softly together, for about 5 minutes. Add the rice and bake for another 3 minutes. Add a soup ladle of broth to the risotto and wait until all the broth is absorbed until you add the next one. Stir occasionally but never leave your risotto alone. Keep doing this until the rice is soft and creamy, about 25 minutes. Then add the butter, faux bacon, tomatoes, cheese, dried herbs and half the fresh herbs. Add pepper to taste. And salt if you want, but the bacon and cheese is already salty, so no need, I think :) Add the other half of the fresh herbs on top.
You can keep the risotto for two days, but on the 2nd day it was a bit dry. Better turn them into risotto balls on the next day, if you are with a family of 2, like us.
So be on the lookout for another recipe later this week :)