Throughout August and September Iím always to trying to think up fresh ways of serving British tomatoes and courgettes. This makes a gorgeous summer lunch,
especially if followed by a pretty mixed green salad.
4 tablespoons extra virgin olive oil
1 medium onion, finely diced
500g ripe tomatoes
salt and freshly ground black pepper
350g Carnaroli or Arborio rice
1 sprig rosemary
150ml white wine
900ml good chicken stock
4 tablespoons freshly grated Parmesan + extra for serving
2 courgettes, finely diced
Set a wide pan over a medium low heat.
Heat 2 tablespoons olive oil with half
the butter and gently fry the diced onion for 10 minutes or until soft and
At the same time pour the
stock into a saucepan and bring up to simmering point.
Place the tomatoes in a bowl, cover with boiling water and
lightly stab each tomato.
minute, drain the tomatoes and peel.
Set a sieve over a small bowl.
Halve the tomatoes and place the seeds in the sieve.
Strain the juice from the seeds into
the bowl and discard the seeds.
Dice the tomato flesh and add to the juice.
Once the onion is soft, mix in the tomato flesh and juice
and fry briskly for about 8 minutes or until it forms a thick paste.
Season to taste.
Add the rice and rosemary sprigs.
Stir briskly for 2 minutes, then stir
in the wine.
Once the wine is absorbed, stir in a ladleful of hot
This should simmer
Stir regularly, adding
another ladleful of stock as each becomes absorbed.
After about 18-20 minutes the rice should be tender and
cooked but with a sauce.
from the heat, season to taste and mix in the remaining butter and Parmesan
Meanwhile, set a non-stick frying pan over a high heat.
Add 2 tablespoons olive oil and once
hot, add the courgettes. Stir-fry briskly for a minute, season to taste and mix
into the rice.
with extra Parmesan.