Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
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Tomato & Prosciutto Risotto

Ingredients

 500 ml Chicken or vegetable liquid stock
 400 g Risotto rice
 400 g Whole tomatoes can, peeled
 200 g Mini Roma tomato punnet
 130 g Parmesan, grated
 125 ml Fruity Dry White
 4 tbsp Extra virgin olive oil
 2 Garlic cloves, crushed
 2 tbsp Kalamata olive tapenade
 Basil leaves, to serve
 Salt & black pepper to taste

Method

1

In a large pan, add tomatoes and extra virgin olive oil and cook until they start to pop. Remove the tomatoes from the pan and set them aside.

2

Add garlic, wine and risotto to the same pan and cook until wine is absorbed. While risotto is cooking, add canned tomatoes and stock to a blender and blend until combined.

3

Begin adding ladles of the liquid into the pan, stirring until the liquid is absorbed and rice for approximately 20 minutes or when the rice is cooked.

4

Add torn pieces of D'Orsogna Prosciutto, olive tapenade and parmesan into the pan then cover for a few minutes or until the parmesan has melted.

5

Drizzle with extra olive oil and sprinkle the pan-fried tomato and basil leaves on top. Serve in bowls and top with extra parmesan.

Ingredients

 500 ml Chicken or vegetable liquid stock
 400 g Risotto rice
 400 g Whole tomatoes can, peeled
 200 g Mini Roma tomato punnet
 130 g Parmesan, grated
 125 ml Fruity Dry White
 4 tbsp Extra virgin olive oil
 2 Garlic cloves, crushed
 2 tbsp Kalamata olive tapenade
 Basil leaves, to serve
 Salt & black pepper to taste

Directions

1

In a large pan, add tomatoes and extra virgin olive oil and cook until they start to pop. Remove the tomatoes from the pan and set them aside.

2

Add garlic, wine and risotto to the same pan and cook until wine is absorbed. While risotto is cooking, add canned tomatoes and stock to a blender and blend until combined.

3

Begin adding ladles of the liquid into the pan, stirring until the liquid is absorbed and rice for approximately 20 minutes or when the rice is cooked.

4

Add torn pieces of D'Orsogna Prosciutto, olive tapenade and parmesan into the pan then cover for a few minutes or until the parmesan has melted.

5

Drizzle with extra olive oil and sprinkle the pan-fried tomato and basil leaves on top. Serve in bowls and top with extra parmesan.

Tomato & Prosciutto Risotto