Risotto with tomatoes
not easy
45 mins
45 mins
Ingredients
- 200 g cherry tomatoes
- 1 Onion
- 3 TABLESPOONS Olive oil
- 250 g Risotto rice
- 1 can(s) (425 ml) Tomatoes with juice
- 1 TABLESPOON Vegetable broth (instant)
- 500-600 ml hot water
- 50 g Pine nuts
- 100 g Ricotta (Italian cream cheese)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4-5 Stem(s) Basil
Directions
- 1
Wash and halve the cherry tomatoes. Peel and finely chop the onion. Heat the oil in a wide saucepan. Fry the onion over medium heat while stirring until transparent. Add risotto rice all at once.
- 2
Continue roasting for 1-2 minutes while stirring until the rice grains begin to crackle quietly.
- 3
Tip on the edge: The grains should be nice and glassy, but not golden brown in colour, and tomatoes should be steamed for about 1 minute. Add the can of tomatoes and the juice. Chop a little with a wooden spoon. Dissolve vegetable stock in hot water.
- 4
Add the stock little by little. Simmer rice open at low heat for 30-35 minutes while stirring. Meanwhile roast pine nuts in a pan without fat until golden brown. Take them out. Fold the ricotta and pine nuts into the finished risotto.
- 5
Season to taste with salt, pepper and sugar. Wash the basil, remove the leaves and sprinkle on the risotto.
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