Spicy Nduja Risotto Recipe with Cherry Tomatoes
Spicy Calabrian nduja paste sits at the heart of this wonderful risotto recipe and it is contrasted by tinned cherry tomatoes that burst with flavour as you eat the dish.
Servings 2 Servings
Calories 808kcal
Ingredients
- 400 g Tin Cherry Tomatoes 14oz
- 500-600 ml Vegetable stock 2-2½ Cups
- 1 Small Shallot 35g
- 2 Garlic Cloves
- 35 g Butter 2 tablespoon
- 125 g Risotto Rice ⅔ Cup
- ½ teaspoon Dried Basil
- ½ Dried Oregano
- ¼ teaspoon Dried Chilli Flakes
- 125 ml Dry White Wine ½ Cup
- 75 g Nduja Paste ¼ Cup
- 35 g Parmesan Cheese ⅓ Cup
- Shredded Basil Leaves for Garnish
Instructions
- Empty the tinned cherry tomatoes into a bowl and separate the tomatoes from the pulp/juice.
- Combine the pulp/juice from the tomatoes with the vegetable stock, heat it on the hob/stovetop and keep it warm over a low heat.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and slice them as finely as you can.
- Heat a 25cm or 10" frying pan over a low-medium heat, and when it has warmed through, add the butter.
- Once the butter has melted, toss in the sliced garlic and shallots and cook for 2-3 minutes. You do not want to add any colour at this point; if the ingredients begin to go golden, reduce the heat a little.
- Turn the heat up a little to medium and once the shallots and garlic begin to sizzle, add the risotto rice and cook for 3-4 minutes, stirring continuously. The edges of the risotto should become opaque when it is ready.
- Stir through dried basil, oregano and chilli flakes, then pour in the white wine. Keep stirring until almost all of the wine has evaporated or absorbed, and a starchy residue should start to form in the base of the pan.
- Taste the stock before you start adding it to the rice, and add salt if you think that it needs it. Add a ladle of the hot vegetable stock to the pan and stir again until almost all of the stock has been absorbed and you have a similar starchy residue in the base of the pan. Repeat until the rice has the tiniest of "bites" but is very nearly cooked.
- Add the Nduja paste to the risotto and stir until it has melted into the rice.
- Add the cherry tomatoes that you set aside earlier, followed by the parmesan cheese, and stir until it is all combined. Do this carefully; you do not want to burst open the tomatoes. If your risotto is a little thick, add a splash more stock and then remove it from the heat, cover with a lid and allow it to sit for 3-5 minutes before serving with lots of shredded basil.
Nutrition
Serving: 1 | Calories: 808kcal | Carbohydrates: 78g | Protein: 26g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2604mg | Fiber: 7g | Sugar: 13g
