This tomato risotto is a very tasty and easy dish to make. You can add to it either fresh cherry tomatoes or tomato passata.
Serves: 4 | Preparation time: 15 mins | Cooking time: 30 mins
- Carnaroli rice: 300 g
- Vegetable broth: 1 lt
- Tomato passata : 300 ml
- Cherry tomatoes, better if slightly ripen: 6-7
- Half a carrot
- Chopped Onion: ½
- Extra virgin olive oil (EVOO): 3 tablespoons
- Unsalted butter, 20 g
- Fresh Basil, 3-4 leaves
- Salt and pepper: to taste
Keep the vegetable stock hot as it will cook the rice.
Halve the cherry tomatoes and chop half the onion.
Heat 2 tablespoons of oil in a frying pan, add the chopped onion and fry it about 10 minutes over a gentle heat, stirring often to prevent it from burning. If necessary, you can add a tablespoon of hot stock.
Add the rice and toast it for a few minutes, until the grains become translucent.
Add a small amount of hot broth to the rice and stir. Add the halved cherry tomatoes, stir and allow them to soften, then add the tomato puree and mix healthy. Add one ladle of stock at a time and stir gently.
Remove from the heat as soon as the rice is cooked. Add the basil leaves, a pinch of salt, grated Parmesan and a chunk of cold butter, stir and serve.