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Tomato Risotto |
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MyPinchofItaly.co.uk
Cook Joined: 23 March 2018 Location: Here and there Status: Offline Points: 161 |
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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?
Serves: 4 | Preparation time: 15 mins | Cooking time: 1 h
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.
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.
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.
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