Tomato Risotto

Name: Tomato Risotto
Prep time: 2 min
Cook time: 30 min
Total time: 32 min
Yield: 4
Ingredients: Carnaroli rice 2 cups; Canned cherry tomatoes 14 oz; Tomato purée (optional) 2 spoonfuls; Vegetable broth 4 ¼ cups; Yellow onions 1; Grana Padano PDO cheese 1.5 oz; Extra virgin olive oil 3 spoonfuls; Butter 1 ½ tbsp; Basil to taste; Fine salt to taste

550

Calories per serving

Vegetarian

Energy Kcal 550
Carbohydrates g 92.7
of which sugars g 5
Protein g 12.5
Fats g 14.4
of which saturated fat g 5.36
Fiber g 3.1
Cholesterol mg 23
Sodium mg 830

Difficulty: Easy
Prep time: 2 min
Cook time: 30 min
Serving: 4 persone
Cost: Low

PRESENTATION

Looking for a classic and tasty dish that's quick to prepare and loved by both kids and adults? Try our Tomato Risotto! This simple yet delicious recipe combines the sweet flavors of cherry tomatoes with the fresh aroma of chopped basil, creating a delightful culinary experience.

Why You'll Love This Tomato Risotto

Quick and Easy: Perfect for busy weeknights or a quick lunch, this risotto is ready in no time.
Balanced Nutrition: With well-balanced nutritional values, it can be enjoyed as a first course or a main dish.
Versatile Ingredients: Use ready-peeled cherry tomatoes or a mix of fresh cherry tomatoes and tomato purée to suit your taste.

INGREDIENTS: Carnaroli rice 2 cups (400 g); Canned cherry tomatoes 14 oz (400 g); Tomato purée 2 spoonfuls - (optional); Vegetable broth 4 ¼ cups (1 l); Yellow onions 1; Grana Padano PDO cheese 1.5 oz (40 g); Extra virgin olive oil 3 spoonfuls; Butter 1 ½ tbsp (20 g); Basil to taste; Fine salt to taste

Preparation

How to prepare Tomato Risotto

To prepare tomato risotto, start by sautéing a finely chopped onion in 3 tablespoons of oil over low heat for about 10 minutes 1; the onion should not burn but become translucent. After this time, pour the rice and toast it for a couple of minutes 2. Then deglaze with a ladle of vegetable broth and let it evaporate 3.

Add the peeled cherry tomatoes to which you have added a teaspoon of sugar to remove the acidity 4, mix well and incorporate a ladle of broth 5. Add two tablespoons of tomato purée if desired. Keep incorporating a ladle of broth each time the risotto dries out, until the end of cooking. When cooking is almost finished, add chopped basil 6, to taste and adjust the salt if necessary.

Then take the saucepan off the heat and cream with the butter 7, finally add the grated Grana Padano 8 and stir. Serve the tomato risotto hot and garnished with a few basil leaves 9.

Tips

For tomato risotto, you can replace the peeled cherry tomatoes with 7 oz of fresh cherry tomatoes plus 7 fluid ounces of tomato purée, or use only the purée, in this case, the dose would be 14 fluid ounces of purée.
You can choose to flavor the tomato risotto by adding pepper or chili pepper according to your taste.

To always have broth ready, try our vegetable stock cubes recipe!

For the translation of some texts, artificial intelligence tools may have been used.