Tomato Risotto Cooking Recipe

Tomato Risotto Cooking Recipes

Ingredients :

675 g

50 g


275 g

400 g

50 g

10 - 12

1.2 liters

firm ripe tomatoes, preferably plum


onion, finely chopped

Arborio rice

cannellini beans, drained

Parmesan cheese, finely grated

basil leaves, shredded, and shavings of Parmesan cheese, to serve

vegetable stock

salt and black pepper

Method :
  1. Halve the tomatoes and scoop out the seeds into a sieve placed over a bowl.
  2. Press the seeds with a spoon to extract all the juice.
  3. Set aside.
  4. Grill the tomatoes skin side up until the skins are blackened and blistered.
  5. Rub off the skins and dice the flesh.
  6. Melt the butter in a large pan, add the onion and cook for 5 minutes until beginning to soften.
  7. Add the tomatoes, the reserved juice and seasoning, then cook, stirring occasionally, for about 10 minutes.
  8. Meanwhile, bring the vegetable stock to the boil in another pan.
  9. Add the rice to the tomatoes and stir to coat.
  10. Add a ladleful of the stock and stir gently until absorbed.
  11. Repeat, adding a ladleful of stock at a time, until all the stock is absorbed and the rice is tender and creamy.
  12. Stir in the cannellini beans and grated Parmesan and heat through for a few minutes.
  13. Just before serving the risotto, sprinkle each portion with shredded basil leaves and shaving of Parmesan.

Serves 4

Note :

Use plum tomatoes in this dish for their fresh vibrant flavor and firm texture.

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