Tomato Risotto

⏱ 45 min · 🍽️ 4 Servings · 🧂 12 Ingredients

Ingredients

  • 300 g risotto rice
  • 400 g cherry tomatoes
  • 30 g tomato paste
  • 60 g sun-dried tomatoes
  • 1 piece onion
  • 2 cloves garlic
  • 1 l vegetable broth
  • 60 g parmesan
  • 40 ml olive oil
  • 1 bunch basil
  • 15 ml balsamic vinegar
  • 1 pinch chili flakes

Instructions

  1. Halve the cherry tomatoes, toss with a little olive oil and a pinch of salt and roast in the oven at 200 degrees for 15 minutes until they burst.
  2. Finely dice the onion and garlic and soften them in olive oil. Add the tomato paste and chili flakes and toast briefly.
  3. Stir in the rice and toast for a moment, then add the hot vegetable broth ladle by ladle, stirring, and cook for about 18 minutes until creamy. Chop the sun-dried tomatoes finely and mix them in.
  4. Stir in half of the roasted tomatoes and the balsamic vinegar. Beat in the grated parmesan and a splash of olive oil until creamy and season to taste.
  5. Top with the remaining tomatoes and fresh basil and serve immediately.
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Tomato Risotto
📖 Culinse
vegetarianitalianclassic

Tomato Risotto

A creamy risotto with roasted cherry tomatoes, sun-dried tomatoes and fresh basil. The sweetness of summer tomatoes meets velvety rice, sharp parmesan and a touch of balsamic..

⏱

Cook time

45 min

🍽️

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

420 kcal

Calories

11 g

Protein

14 g

Fat

62 g

Carbs

Ingredients

For 4 servings

Estimated cost~€6.75 · ~€1.70/serving
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Instructions

  1. 1

    Halve the cherry tomatoes, toss with a little olive oil and a pinch of salt and roast in the oven at 200 degrees for 15 minutes until they burst.

  2. 2

    Finely dice the onion and garlic and soften them in olive oil. Add the tomato paste and chili flakes and toast briefly.

  3. 3

    Stir in the rice and toast for a moment, then add the hot vegetable broth ladle by ladle, stirring, and cook for about 18 minutes until creamy. Chop the sun-dried tomatoes finely and mix them in.

  4. 4

    Stir in half of the roasted tomatoes and the balsamic vinegar. Beat in the grated parmesan and a splash of olive oil until creamy and season to taste.

  5. 5

    Top with the remaining tomatoes and fresh basil and serve immediately.

Tomato Risotto Recipe | Culinse