Tomato Risotto with Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 beefsteak tomato (s)
- 2 tablespoon olive oil
- 1 onion (s), finely chopped
- 3 cloves garlic, finely chopped
- 200 g risotto
- a bit salt
- 2 teaspoons tomato paste
- 0.5 teaspoon ½ harissa
- 500 ml water
- 1 sprig basil, alternatively dried
- 10 olives, black, pitted
Print Recipe
Pin Recipe Instructions
- Skin, core, stalk and dice the tomatoes.
- Heat the oil in a high saucepan and fry the onion and garlic until translucent. While stirring, add the rice first, then the tomato pieces. Salt well. Mix in the tomato paste and harissa and gradually add the water. Cook in about 25 minutes, simmering all the time. Pluck the basil leaves and cut into fine strips.
- Halve the olives and mix both with the risotto. Serve immediately.
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