JOW - Print recipe: Tomato risotto
Tomato risotto

Tomato risotto

6 minutesPrep time

25 minutesCook time

362kcalPer serving

Ingredients for 1

Rice (Arborio)

70 g

Rice (Arborio)

Tomato

60 g

Tomato

Vegetable stock (cube)

1/4 p.

Vegetable stock (cube)

Parmesan (grated)

1 tbl

Parmesan (grated)

White wine

2 cl

White wine

Shallot

1/4 p.

Shallot

recipe

  • Step 1
    After removing the outer layers, finely dice the shallots.
  • Step 2
    In a large pan on medium-high heat, add a drizzle of olive oil and the shallots. Cook for 3 minutes, stirring occasionally.
  • Step 3
    Add the rice to the pan and cook for 2 minutes, stirring.
  • Step 4
    Cut the tomatoes in cubes.
  • Step 5
    Add the tomatoes and the wine to the pan. Season with salt & pepper and cook for 2 minutes until the liquid is absorbed. Tip: stir frequently to avoid burning.
  • Step 6
    In a saucepan, bring 1 cup of stock per person to a boil. Reduce heat to medium-low to keep warm.
  • Step 7
    Add one ladle of stock to the rice and cover the pan. Allow the liquid to absorb and add another ladle.
  • Step 8
    Continue for 18-20, adding one ladle at a time, until all the liquid is absorbed and the rice is cooked.
  • Step 9
    Add parmesan, salt, & pepper and mix to combine. Optional: add a dab of butter.
  • Step 10
    Serve and enjoy! Optional: Top each serving with extra parmesan cheese and fresh herbs.