Herbies Spices Recipes

Bush Tomato Risotto

Description

Australian native Bush Tomato is called Akudjura once it has been ground. The flavour is a mixture of tomato-tang and caramel-sweet which is unusual to the uninitiated. This risotto is a perfect vehicle for akudjura and wattleseed for a true Aussie experience with Italian overtones.

Ingredients

At a glance

Miscellaneous

Vegetables & Vegetarian Dishes

Serves

2 tablespoons Herbie’s Spices Akudjura
1 tablespoon tomato paste
1 teaspoon Herbie’s Spices Wattleseed Roasted and Ground
1 small brown onion, chopped
2 cloves garlic, crushed
400g Arborio rice
125mL dry white wine
1.2-1.5 litres vegetable or chicken stock
basil leaves and shaved Parmesan, to serve

Methods/steps

Combine akudjura with tomato paste and wattleseed and set aside.
Sweat onions in a little olive oil until soft and add garlic – stir for 2 minutes.
Add risotto rice to pan and stir to coat grains in oil, then add wine and stir until evaporated.
Add stock a cup at a time, stirring well until absorbed.
When half the stock has been added, add the akudjura mix to the risotto.
Continue adding stock and stirring until rice is al dente, then take off heat, season and ensure there is enough liquid remaining to give a creamy consistency.
Serve with torn basil leaves and freshly shaved Parmesan.

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