Buon appetito!
Tomato Risotto
Chloe Cooks
made by Chloé
Ingredients
4 persons
- 300 grams risotto rice
- June 1st
- 2 cloves of garlic
- 300 grams of cherry tomatoes
- 200 gram ELVEA Tomato and Legume
- 1000 milliliters of broth
- 80 grams of Parmesan cheese
- 2 pinches of oregano
- leaf of fresh basil
- Basil oil
- pepper
- salt
Preparation
-
1
Preheat the oven to 175 degrees and roast the cherry tomatoes with a little olive oil, pepper, salt, and oregano.
-
2
Finely chop the onion and garlic. Briefly sauté them together with the risotto rice in a splash of olive oil. When the rice becomes translucent, add a first cup of broth.
-
3
Keep stirring regularly and add the rest of the broth little by little. You can also deglaze with a splash of white wine. This is optional.
-
4
Stir in the tomatoes and vegetables.
-
5
When the rice is cooked, mix in 30g of Parmesan cheese.
-
6
Season with salt and pepper.
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7
Divide the risotto among the plates. Pour a little basil oil over it.
-
8
Finally, finish with the roasted tomatoes, extra Parmesan cheese and a few leaves of fresh basil.
