Sunblushed Tomato Risotto with Pork & Pesto

Sunblushed Tomato Risotto with Pork & Pesto

Rich tomato risotto with pork steaks & a generous spoonful of pesto.

Ingredients

For the risotto:

1 tablespoon olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
125g risotto rice
1 tablespoon tomato puree
75ml white wine
450ml hot vegetable or chicken stock
130g sunblush tomatoes, drained and finely sliced
15g pack basil, torn into pieces

To serve with the risotto:

1 tablespoon olive oil
2 pork steaks
2 tablespoons fresh pesto

• To make the sunblush tomato risotto: Heat the olive oil in a large saucepan, add the onion & cook until translucent, next add the garlic, rice & tomato puree & cook for a further 1-2 minutes.

• Add the wine & reduce gradually add in the stock, adding more stock once the previous addition has been absorbed until all the stock has been used.

• Finally stir in the tomato paste, sunblush tomatoes & basil, put to one side to keep warm.

• To accompany the risotto: Heat the olive oil in a griddle pan, add the valentine steaks & cook for 5 minutes on each side.

• To serve: Pile some risotto onto individual serving plates top with a pork steak and a generous spoonful of pesto. Serve immediately.

• Great with wilted baby spinach.