Extreme pantry cooking.
Tomato Paste Risotto
140g tomato paste
600ml vegetable stock
1 large brown onion, diced
4 cloves garlic, crushed
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.