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Mediterranean tomato risotto


Mediterranean tomato risotto (Photo: YOU)

Ingredients 19
Servings
Time
  • 250
    g
    cherry tomatoes
  • 1 red onion, quartered
  • 30
    ml
    olive oil
  • pinch of salt
  • 30
    ml
    olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 5
    ml
    dried oregano
  • 30
    ml
    tomato paste
  • 15
    ml
    butter
  • 500
    ml
    risotto rice
  • 60
    ml
    white wine
  • 410
    g
    1 can chopped tomatoes
  • 1,5
    l
    chicken stock
  • 125
    ml
    grated hard Italian cheese or mature cheddar
  • squeeze of lemon juice
  • salt and pepper
  • extra grated hard Italian cheese or mature cheddar
  • fresh basil, shredded
 

Method

 

Preheat the oven to 200°C. Lightly grease a baking sheet with olive oil.

1 Roast tomatoes Arrange the cherry tomatoes and onion quarters on the baking sheet . Drizzle the olive oil over and season with salt. Roast for 15 minutes.

2 Risotto Heat the olive oil in a deep saucepan or pot and fry the onion until soft. Add the garlic and oregano and fry until fragrant. Stir in the tomato paste.

3 Add the butter and rice and stir-fry for a minute. Add the white wine and stir-fry until absorbed.

4 In a separate bowl, mix the canned tomatoes and chicken stock. Add to the risotto spoonful by spoonful using a soup ladle, stirring continuously. Simmer until the rice is done and most of the stock mixture has been absorbed.

5 Stir in the cheese and lemon juice and season with salt and freshly ground pepper.

6 To finish Spoon the risotto into individual bowls, sprinkle extra cheese and the basil over and serve.

 

 

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2019-12-02 14:20
 
 
 
 
 
 
 
 
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