ROSEMARY & TOMATO RISOTTO

I purchased the most beautiful, aromatic bunch of fresh rosemary at the Eagle Farm Markets this past Sunday. I consider myself very restrained to not have spent all my $40 solely on herbs, as one market stall has the most superb array of fresh sage, coriander, oregano, tarragon, basil, parsley, chives, dill and of course rosemary. As I drove home I pondered what dish to create for lunch that would feature rosemary as its signature ingredient. Hence my extremely simple but tasty Rosemary & Tomato Risotto below. The rosemary is fragrant but not overpowering, and the tomatoes give the dish a juicy taste. You can certainly add more tomatoes or other vegetables, such as artichokes or green beans to increase the vegetable content.


INGREDIENTS

• 1 cup doongara rice
• 1 medium brown onion (100-130g), finely chopped
• 2 cloves garlic, crushed
• 1 1/2 cups vegetable stock
• 1 1/2 cups water 
• 1 teaspoon olive oil
• 1 tablespoon fresh rosemary 
• 2 medium tomatoes, finely chopped
• 3 tablespoons reduced-fat grated cheese 

COOKING 

1. Heat a large saucepan on medium to high heat and add oil. Add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add rice and stir until coated. 

2. Add stock, water, tomatoes and rosemary and bring to the boil. Simmer, for around 15 minutes or until rice has absorbed. Remove from heat and stir in cheese. 

x E