Entree: Australia – Australian Indigenous & Bush Foods – Bush Tomato Risotto (Creamy Italian-style risotto flavored with native Australian bush tomatoes and Parmesan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 1 1/2 cups (300 g) Arborio or other risotto rice
- 4 cups (960 ml) vegetable or chicken stock, kept hot
- 1/2 cup (75 g) dried bush tomatoes (rehydrate before use) or fresh bush tomatoes if available
- 3 tbsp (45 ml) olive oil
- 1 small onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (42 g) unsalted butter
- 3/4 cup (75 g) freshly grated Parmesan cheese
- Zest of 1 lemon (optional) and a squeeze of lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rehydrate bush tomatoes: If using dried bush tomatoes, place them in 1/2 cup (120 ml) hot stock or warm water and soak for 10–15 minutes. Reserve soaking liquid and roughly chop the tomatoes.
2. Sauté aromatics: In a wide saucepan, heat olive oil over medium heat. Add chopped onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
3. Toast rice and deglaze: Add rice and stir to coat for 1–2 minutes until rice edges look translucent. Pour in white wine and stir until mostly absorbed.
4. Cook risotto: Add a ladleful of hot stock (including a little of the reserved bush tomato soaking liquid) and stir constantly until mostly absorbed. Continue adding stock, one ladle at a time, stirring and allowing absorption between additions, about 18–20 minutes total, until rice is creamy and al dente.
5. Add tomatoes and finish: Stir in chopped rehydrated bush tomatoes, butter, and grated Parmesan. Adjust seasoning with salt, pepper, and a little lemon zest or juice to brighten. If too thick, add a splash more hot stock.
6. Serve: Spoon risotto into warm bowls, garnish with chopped parsley and extra grated Parmesan. Serve immediately.