Sun Dried Tomato Risotto

I love doing a risotto when we host; I could make risotto blindfolded, but it always looks impressive!

I also love the versatility of the dish as a whole... you can make a risotto from almost anything (challenges accepted!) Whether it's tomato based, creamy and cheesy, or chock full of leftover veg.

I served this little number with some skin-on chicken thighs that had been marinating in the fridge all day with a little yoghurt/lemon/oregano concoction, as well as some ciabatta and rocket.

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Sun Dried Tomato Risotto

Serves 4

Ingredients

• 250g risotto rice

• 1/2 jar Sundried tomatoes, chopped, plus some of the liquid

• 3 shallots, diced

• a splash of vodka

• 1.5L vegetable stock

• 1tsp dried oregano

• fresh basil leaves, torn

• as much parmesan as your heart desires, grated

• fresh parsley

Method

1. In a big pot, bring your veg stock to a boil and reduce to a simmer.

2. In a large pan, cook off the shallots in a good glug of olive oil, add a pinch of salt. Add the Sundried tomatoes and about a tablespoon of the liquid they come in plus 1tsp of dried oregano and a few torn basil leaves (we’ll add some more later).

3. Add the rice and allow it to soak up all the liquid in the pan, once it has, add a generous splash of vodka. Again, let the rice absorb all the liquid.

4. Then you can start introducing your stock, one ladle at a time, allowing it to fully absorb between each addition.

5. Once the rice is cooked, on the last ladle of stock, add a fistful of grated parmesan and more fresh basil, torn up. Stir everything through, season to taste with salt and pepper.

Serve and sprinkle with a little fresh, chopped parsley.