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Tomato Risotto

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    Posted: 16 November 2019 at 07:54

This tomato risotto is not a very elaborate dish – but who said that only complicated recipes can be tasty? Embarrassed

Serves: 4 | Preparation time: 15 mins | Cooking time: 1 h

  • Arborio or Carnaroli rice: 300 g
  • Vegetable broth: 1 l
  • Tomato sauce: 400 ml
  • Cherry tomatoes: 6-7
  • Carrots: 2
  • Celery: 1 stalk
  • Onions: 2
  • Extra virgin olive oil (EVOO): 3 tbsp
  • (Optional) Basil: to taste
  • Salt and pepper: to taste


Prepare the classic vegetable broth with celery, onion and carrot.

Cut thecherry tomatoes in half, finely chop the carrot, the celery stalk and the onion.

Heat up 1 tablespoon of oil in a pan, add all the vegetables you just prepared. Leave it to stew slowly on very low heat for at least 10 minutes. Stir often to avoid burning the vegetables. But if you need, you can add a tbsp of broth.

Add the rice and toast it for a few minutes, until the grains become translucent.

Tip: We don’t recommend you to add any wine to this risotto, because the tomato sauce is already very acidic. If you still want to add some, use dry white wine.

Make sure the broth is hot, then add it to the rice a ladle at a time, pouring in more as soon as it is absorbed by the rice. Add the tomato sauce and mix well.

Tip: When the rice is almost cooked, pay attention to the amount of liquid you are adding to your risotto; if you pour in too mich broth, you will end up with a soup, but if you put too little the risotto will be too dry.

Remove from the stove as soon as the rice is cooked through. Season to taste, then serve topped with a simple drizzle of olive oil. Or, if you want, with some basil leaves and some grated Parmigiano.

Tip: A great idea to give your risotto an extra twist is to mix a teaspoon of ‘nduja to your tomato sauce.
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