Stovetop, Pot (small), Frying pan, Pot (large)
Peel & mince the shallot.
Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.
Add the rice. Cook, stirring for 1 min.
Roughly chop the tomatoes.
Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.
Keep the veggie stock hot in a small pot over low heat.
Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.
Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.
Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.
Garnish with chopped basil (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Tomato Risotto" contains 496 Energy, 19 g of Fat, 67 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.