Tomato Risotto

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
  1. 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.
  2. 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.
  3. Place the butter in another large pan and let the butter melt gently over medium heat.
  4. 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.
  5. Now add the rice in the pot with the onions and let it cook while stirring for 1 minute.
  6. 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.
  7. After you have added all the stock, you can now start adding the cherry tomatoes.
  8. Let the risotto simmer on a medium heat hob while stirring ever now and then for 20-25 minutes.
  9. 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.
  10. Sprinkle with parmesan and flavour to taste.

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