San Marzano Risotto
As you all know I enjoy reading cookbooks! I read them so often I can often tell when a good recipe is forthcoming. Toot TOOT! I just tooted my own horn. I do that from time to time.
This recipe is from Jamie Oliver’s cookbook “Together”. His base recipe is delicious and the changes that I have made are so minimal. A few things I love about his recipes are that they are simple, a few ingredients are needed and they are packed with flavor.
Baby, it's cold outside so this risotto checks all the boxes for a yummy savory winter dish that will warm you up!
Hera’s Pinch
ADD MORE BASIL!!!! The more basil you have the yummier this dish becomes.
This base sauce is delicious with any pasta dish. It’s just bursting with flavor. If you do pair it with pasta, skip the oven and just cook the sauce for about 5-10 and add to cooked pasta.
San Marzano Risotto
Total Time: 1 hour 5 minutes
Ingredients:
- 2 carrots
- 2 onions
- 2 red bell peppers
- 5 cloves of garlic
- 3 tablespoons of olive oil
- 1 (28 oz) can of San Marzano tomatoes
- 2 teaspoons of salt (or to taste)
- 2 teaspoons of freshly ground pepper (or to taste)
- 1 1/4 cup Arborio rice
- 1 (15 oz) can of cannellini beans
- 15 oz of vegetable stock or water
- 8 oz of mozzarella pearls
- 6 sprigs of basil
- 2 tablespoons of olive oil
Directions:
- Peel the carrots, onion, and seed the peppers. Roughly chop them all and place them into a large casserole pan on medium heat. Add the garlic, olive oil, and sauté for 30 minutes or until the veggies are soft.
- Pour the tomatoes into a food processor and spoon in the soft veggies, mixing until smooth. Add salt and pepper to taste.
- Preheat oven to 425℉.
- Pour the sauce back into the casserole dish. Add the rinsed rice, the can of cannellini beans, and measure out vegetable stock or water using the same can. Stir to combine sauce and place on high heat. When the sauce boils, turn the stove down to medium and simmer for five minutes with the lid on.
- Remove the lid and put the casserole dish on the bottom rack to cook for 25-30 minutes or until the rice is soft. Pull out the casserole dish, put the lid on, and let it rest for 5 minutes.
- Open the lid, add your mozzarella balls, basil leaves, and the olive oil.
