Three-tomato risotto with olives and capers

Ingredients

For 1 serving

• Carnaroli rice85 g
• Cherry tomatoes100 g
• Sun-dried tomatoes5
• Tomato passata80 g
• Black olives8
• Capers5 g
• Garlic1 clove
• Vegetable broth350 ml
• Extra virgin olive oil10 g
• White wine40 ml
• Dried oreganoto taste
• Basil4 g

Contains: celery, sulphites,

In season: June – September

Method

1. Heat the vegetable stock in a small pan and keep it hot over the lowest heat. Chop the sun-dried tomatoes, slice the black olives into rings and rinse the capers. Wash and halve the cherry tomatoes; peel and crush the garlic.
2. Heat the olive oil with the garlic in a saucepan over medium heat for a minute, until it sizzles; add the sun-dried tomatoes and capers and cook for a minute, stirring. Discard the garlic.
3. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
4. Add the tomato passata and the cherry tomatoes and cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy. Taste: with the sun-dried tomatoes, capers and olives it usually needs no extra salt.
5. Off the heat, finish with the olives, the oregano and torn basil; rest for a minute and serve.