Tomato Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shallot (s)
- 1 clove garlic
- 5 teaspoons olive oil
- 400 g rice (risotto)
- 0.75 liter ¾ vegetable stock
- 0.25 liter ¼ white wine
- 1 tablespoon butter
- 50 g parmesan cheese
- 10 small tomato (s), (possibly dried and soaked in oil)
- 1 shallot (s)
- 1 clove garlic
- basil
- Salt and pepper as needed
Print Recipe
Pin Recipe Instructions
- Finely chop the shallot and the clove of garlic and sweat them in the olive oil until they are translucent.
- Add the risotto rice, stir well and let it steep for a moment.
- Deglaze the rice with the white wine. Wait for the wine to be absorbed by the rice.
- Gradually add the vegetable stock (it has to be really hot so that the rice doesn`t cool down in between). While cooking, stir the rice again and again and add a little butter and parmesan at the end.
- Peel and core the fresh tomatoes and cut into fine cubes. You can also use tomatoes in oil. Or you take half fresh and half pickled tomatoes.
- Sauté the shallot and the clove of garlic (finely chopped) separately from the risotto in a little butter, add the tomatoes.
- Fold into the risotto together with the finely chopped basil leaves.
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