Smoky Tomato Risotto

100g Miza Smoky Tomato Sauce 
75g Risotto Rice 
40ml White Wine or Brandy
1/4 Lemon, juiced
1 1/2 Tsp Rosemary, chopped
1/2 Tbsp Tomato Puree
1/2 Tbsp Butter
40g Diced Onion
300ml Vegetable Stock
Olive Oil  

To Garnish: 
Grated Parmesan 

Cook Time: 0025
Serves: 01

  1. Prepare the vegetables first. Peel and finely chop the onion, wash  and finely chop the rosemary. 
  2. In a medium frying pan over medium/high heat, add the butter. Once melted and slightly foaming, add the onion with a pinch of salt. Turn the heat down slightly and cook the onion until soft and translucent, about 5-8 mins. 
  3. Keep the stock warm in another saucepan. Warm the Smoky Tomato Sauce in the microwave. 
  4. Add the chopped rosemary and tomato puree to the onion and cook for 1-2 mins. Add the risotto rice and toast for 2 mins (you should hear a slight crackle). 
  5. Add the wine/brandy, and cook it out until mostly absorbed in the rice.
  6. Add a ladleful of stock and stir through. Move the pan around to make sure the rice is even below the stock to cook evenly. Stir until the rice has absorbed most of the liquid, before adding another ladleful. 
  7. Once all the stock has been used add the Smoky Pea Sauce. Stir through and bring to the simmer. Add more liquid if the rice is still not cooked. 
  8. Take the pan off the heat and serve with grated parmesan on top.