Tomato Risotto with Fresh Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g risotto rice
- 6 tablespoon olive oil
- 2 medium onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoon tomato paste, from the tube
- 4 large tomato (s), fresh
- 1 ½ liter vegetable stock
- 1 dl red wine
- 200 g Gruyère or Sbrinz, freshly rated
- 1 dl heavy cream
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil in a pan, scratch the tomatoes crosswise on the head, briefly add to the hot water and rinse quickly with cold. Peel the tomatoes, cut into quarters, remove and core the stalk, then cut into small cubes.
- Drain the water, dry the pan and heat the olive oil in it. Add the onions and garlic, sauté a little while stirring, add the rice and sauté until translucent. Mix in the tomato paste well, deglaze with the red wine, let it boil off briefly while stirring and immediately add 1 liter of bouillon to the rice. Let simmer for 2 minutes, fold in the diced tomatoes and let everything slowly simmer, occasionally adding the rest of the bouillon.
- Just before the rice is done, mix in the cheese and cream well, season well with salt and pepper.
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