ANCHOVY, TOMATO and 3 CHEESE RISOTTO

INGREDIENTS:
750 ml vegetable stock
2 tsp tomato paste
1 Tbls olive oil
3 Tbls butter
1 onion, finely chopped
2 tsp crushed garlic
½ cup dry white wine ?
410 g chopped, peeled tomatoes ?
2 tsp sugar
300 g risotto rice
Salt and pepper
200 g anchovies, drained
5 Tbls chunky cottage cheese
3 Tbls grated Parmesan cheese
¾ cup cubes feta
Chopped parsley, Garnish!

METHOD:

Mix stock and tomato paste and keep warm.
Heat the oil and butter together.
Add the onion and garlic and sauté.
Add wine and deglaze the pan.
Add the sugar and tomatoes ? and bring to the boil.
Add rice ? , adjust seasoning.
Gradually add stock (for 20 minutes)
Fold in the anchovies and cottage cheese.
Serve hot. Top with Parmesan.
Garnish with feta and parsley.

Recipe Credit: Dorah Sitole

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