Tomato Risotto
with Parmesan and basil
You'll need: Stovetop
Creamy, fruity and ready in 35 minutes. The cherry tomatoes cook along for the last few minutes and burst just as the rice is perfect.
Ingredients for 2 servings
- 200 gRisotto rice
- 250 gCherry tomatoes
- 1Onion
- 1 cloveGarlic
- 2 tbspOlive oil
- 100 mlWhite wine, dry
- 700 mlVegetable stock, hot
- 50 gParmesan, freshly grated
- 1 tbspButter, cold
- 1 handfulBasil
- 1 pinchSalt
- 1 pinchPepper
Contains: Milk, Celery, Sulphites
Method
Step 1: Heat the stock and keep it warm. Finely dice the onion and garlic.
Step 2: Heat the olive oil in a wide pan. Sweat the onion and garlic for 3 minutes until translucent.
Timer: 3 min
Step 3: Add the rice and toast for 1 minute, stirring, until the grains look glossy.
Timer: 1 min
Step 4: Deglaze with the white wine and stir until it has almost completely cooked away.
Step 5: Add the hot stock gradually, only ever enough to just cover the rice. Cook for 18 minutes, stirring now and then.
Timer: 18 min
Step 6: Halve the tomatoes and fold them into the rice after 10 minutes of cooking.
Step 7: Take the pan off the heat. Stir in the butter and Parmesan and leave to rest for 2 minutes. Season to taste with salt, pepper and basil.
Timer: 2 min
Tips
- Stirring every 30 seconds is plenty – constant stirring just gives you tired arms.
- The risotto is done when the rice still has a slight bite and it flows off the spoon in waves.
Swaps
- Vegan: replace the Parmesan with 2 tbsp nutritional yeast and the butter with olive oil.
- No wine: deglaze with stock and 1 tsp lemon juice.
Storage
Leftovers keep for 2 days in the fridge. Reheat with a splash of stock – or shape into little risotto patties.
Nutrition per serving
| Calories | 677 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 89 g |
| Fat | 24 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Vegan Feast Catering · CC BY 2.0
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