Tomato And Quinoa Risotto Food

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

TOMATO-AND-QUINOA RISOTTO

Steps:

• In a food processor, puree the tomatoes and creme fraiche. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil. Reserve the remaining basil for garnish.
• Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes. Add quinoa and salt and cook, stirring, 2 minutes.
• Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed. Continue adding the puree until 6 cups have been added.
• Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl. Garnish with the remaining basil.