Wednesday, 23 December 2009

Tomato Paste Risotto

Extreme pantry cooking.

Tomato Paste Risotto
serves 2-3

140g tomato paste
600ml vegetable stock
1 large brown onion, diced
4 cloves garlic, crushed
25g butter
dash olive oil
2 tbsp dried oregano
250g arborio rice
375ml/1 1/2 glasses dry white wine

In a jug stir together the tomato paste and stock.
Heat butter and oil in a large pot.
Add onion and garlic, Cook about 5 mins.
Add oregano, Stir well. Cook 2 mins.
Add rice, Stir to coat.
Add wine, Cook until it is all absorbed.
Add tomato & stock little by little.
Cook, stirring often, 20-30 mins or until rice is done.
Season. Serve with some grated parmesan if desired.


  1. Hehe, extreme pantry cooking. This should be a food blogger theme (or is it already, and I just have no idea?)!

  2. Most nights we engage in a little extreme pantry cooking.. Oh to be young and cash strapped!

    I think there's quite a few 'cheap' food blogs about, 'cheap' tends to depend on where you're living though. I know I miss the spoils of Sydney food. I should make the extreme pantry cooking a recurring thing..