The bone broth from the Harissa Roast Chicken is beautifully warming, without being hot! It was sitting in my fridge in all its jellified wibbly wobbly gloriousness with a lovely warm red colour… I definitely prefer using broth for risotto than soup, although I’m sure this would have made a lovely tomato based soup… But, risotto it was and tomato and basil seemed like a great accompaniment! So here it is, nutrient dense, gut repairing, skin nourishing, mineral rich and delicious!
1 red onion
2 celery stalks
2 tbsp olive oil
2 tbsp butter
200g risotto rice
1 small punnet (about 200g) vine cherry tomatoes
1 large handful fresh, chopped basil leaves
salt & pepper
About 1/2 litre bone broth
1 glass white wine
A few shaves of parmesan to add before serving
1.Gently warm the bone broth in a saucepan on the hob. Have a ladle or cup ready to transfer the broth to the risotto.
2. Heat the oil and butter in a large pan until the butter melts.
3. Chop the onion and celery and soften in the pan for around 10 minutes.
4. Add the rice and stir until it becomes translucent (you’ll notice it change colour around the edges first, that’s fine)
5. Add the glass of wine and stir until the rice has fully absorbed it. Now begin to ladle your broth in to the rice one ladle at a time. The rice is absorbing the stock as you go so wait for each ladle to be absorbed before adding the next.
6. Chop the tomatoes in half and add to the rice when about half of the broth has been added.
7. Add your salt & pepper, keep stirring until all the stock has been absorbed and the rice is cooked through. If you run out of stock before the rice is cooked, just add a ladle of water.
8. When the rice is tender, stir through a good handful of chopped basil leaves & shave a generous portion of parmesan on top of the rice. Cover with a lid and leave to stand for a few minutes (while the cheese melts) and serve.