Welcome to the March Crazy Ingredients Challenge!
This month's challenge is not too crazy, but involved two very delicious ingredients: Tomatoes and Cream. I have sat out the last few challenges just because like got busy. When you are pregnant many crazy combos sound good, but sometimes it sounded a little too much for me! However, I love the combination of tomatoes and cream and decided that a creamy rich tomato basil risotto was where it was at for me! I love risottos and have many different variations on my blog, but this recipe really takes the cake for me. I normally do not add cream to my risotto, but it added a delicious and rich component to my risotto. Add in the tomatoes and fresh basil and it was a winner.
I served this risotto with these delicious Roasted Parmesan Shrimp and a big salad. The combination was delicious and I can't wait to make it again!
I am closing the weekend still in the end stretch of pregnancy and still feeling good. I am slowing down a lot, but am enjoying the our last moments as a family of three!
Enjoy the risotto and check out the blog hop below! Don't forget to check out next month's crazy ingredients!
1 Tbl butter
1 Tbl olive oil
2 shallots, minced
1/2 petite diced tomatoes
2 Tbl tomato sauce
1 Tbl fresh chopped basil
2 Tbl grated Parmesan cheese
Place stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
In a large rimmed skillet heat oil and butter over medium heat. Add shallots and cook for 1 minute.
Stir in rice, and cook for 1-2 minutes, stirring constantly. Add wine and cook about 2 minutes or until liquid is nearly absorbed, stirring constantly. Continue by adding stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock, stir in the heavy cream, tomatoes, tomato sauce and basil. Cook till absorbed and slightly thickened.
Remove from heat and stir in the cheese. Season with salt if desired.