SWEET PEA AND TOMATO RISOTTO MOLDS
Marinated sun-dried tomato rice molds, surrounded with a sweet pea tomato sauce with tomato meats, garlic, basil and extra virgin olive oil!
1-1/4 c. water
1 T. extra virgin olive oil
½ t. salt
1 c. long grain white rice
7 marinated sun-dried tomatoes, cut crosswise into 3/16 inch strips
2 T. extra virgin olive oil
3 garlic cloves, peeled and finely chopped
28 oz. can whole tomatoes, drained, seeded and diced
10-3/4 oz. can tomato puree
1 t. dried basil, crushed
¼ t. ground allspice
salt and pepper to taste
3 T. water
1 c. froz. peas
In medium saucepan combine water, oil and salt. Bring to boil, add rice, return to boil, stir well again. Cover tightly, reduce heat to low and cook exactly 20 minutes. Remove from heat and fluff with fork.
Add marinated sun-dried tomatoes to rice, stir to evenly disperse, then set aside, uncovered.
In medium skillet, over low heat, melt oil. Add garlic and cook till softened.
Add tomato meats, stir to coat with oil and cook 5 minutes.
Add tomato puree, basil, allspice. Stir well, then salt and pepper to taste.
Add water, stir well, then cook on low heat, uncovered, for 15 minutes.
Add peas and cook 5 minutes longer. Adjust for salt and pepper again, and more water if needed to achieve a nice saucy consistency.
For each serving: Pack a ½ cup measuring utensil or its equivalent, moderately firmly with rice. Invert onto dinner plate. Tap bottom, then lift off cup. Rice mold remains. Carefully spoon sauce around each mold, then just a tiny bit on top, being careful not to break it. Serve.
Notes: Letting the marinated sun-dried tomatoes set in the rice a while will soften them. So prepare the rice first, then the sauce.
I serve this risotto with Marinated Carrot Strips (locate in salad section).