Tomato – Basil Risotto with Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoons oil
- 2 cloves garlic, small, finely diced or pressed
- 0.5 teaspoon ½ lemon (s) - zest
- 1 teaspoon lemon juice
- 160 g rice (risotto rice)
- 35 ml white wine
- 300 ml vegetable stock
- 5 tablespoon tomato paste, depending on taste)
- 4 teaspoon balsamic vinegar
- 3 tablespoon butter or margarine
- 3 tablespoon parmesan, freshly grated
- 3 teaspoons basil, chopped (or more if you like)
- some basil to decorate
Print Recipe
Pin Recipe Instructions
- Put the oil in a saucepan and let it get hot. Now add the lemon peel and garlic and 1 tablespoon of tomato paste. Sear while stirring constantly.
- Now add the rice and stir in briefly. Deglaze with the white wine and 1 teaspoon of balsamic vinegar. Add the lemon juice.
- When the liquids have almost boiled down, add half of the broth and a tablespoon of tomato paste.
- Simmer on medium heat, in between stir in the rest of the broth and the remaining 3 tablespoons of tomato paste. Also add 2 more teaspoons of balsamic vinegar.
- After 20 minutes stir in the remaining tablespoons of balsamic vinegar and add the parmesan, butter and basil. Mix everything well again.
- Decorate with a few leaves of basil and serve.
- Tip: If you want, you can also add a few peeled tomato pieces.
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