When you come home from a hard day’s work, the last thing you want to do is to stand in the kitchen for goodness knows how long. This Tomato Risotto is a very welcome relief whenever you just want to sit down and eat but don’t want the hassle of going out and ordering food at a restaurant.
- 400gr chopped tomatoes
- 1l vegetable stock
- Butter
- 1 onion, finely chopped
- 2 cloves of garlic
- 250gr risotto rice
- 300gr cherry tomatoes, halved
- 4 tbsp grated parmesan
- First of all we are going to put half of the stock and the chopped tomatoes in a food processor. We need to mix until everything is smooth.
- Pour this mixture now in a saucepan with the remaining stock. Put the saucepan on a medium heat hob and let it simmer over a low heat.
- Place the butter in another large pan and let the butter melt gently over medium heat.
- Now add the onion and let it gently cooked until glassy. Now stir in the garlic and stir until you can smell the garlic through the onions.
- Now add the rice in the pot with the onions and let it cook while stirring for 1 minute.
- We are now going to add the stock about a quarter at a time, making sure everything is stirred well and our risotto stays at the same temperature.
- After you have added all the stock, you can now start adding the cherry tomatoes.
- Let the risotto simmer on a medium heat hob while stirring ever now and then for 20-25 minutes.
- You know your risotto is ready when the rice is creamy, the tomato cherries are softened and all of the liquid and stock is used up.
- Sprinkle with parmesan and flavour to taste.