Tomato Risotto (V)

I just love risotto! I previously posted my superb Quinoa Risotto and a Pumpkin Risotto and now it's time for a little bit of Summer on your plate with this delicious tomato risotto with basil, ricotta and parmesan cheese and the credits go to, who else, Jamie Oliver.

Duration: 30 minutes

The ingredients for 1 serving:

  • 75 gr risotto rice
  • 150 gr ripe cherry tomatoes
  • 50 gr ricotta
  • 15 gr parmesan cheese
  • Couple of fresh basil leaves
  • 1 small white onion
  • 2 garlic cloves
  • 1/2 cube chicken stock
  • extra virgin olive oil
  • olive oil
  • salt & pepper
For the salad:
  • Handful of corn salad
  • cherry tomatoes
  • cucumber
  • grated parmesan cheese
  • dressing: extra virgin olive oil, white wine vinegar, juice of 1/2 lime

What you do:
  1. Boil 1 liter of water in your kettle. Crush the garlic clove, roughly chop the cherry tomatoes (reserving a couple), place a small saucepan on medium heat. Add 1/2 tbs olive oil and the crushed garlic and fry gently for around 1 minute until lightly golden. Then add the cherry tomatoes with a pinch of salt & pepper, cover with a lid and cook gently for around 3 minutes until soft.
  2. Peel and finely chop the onion and add to another pan on medium-low heat with 1/2 tbs olive oil and the other crushed garlic clove. Cook over a low heat for around 3 minutes, until very soft but not colored. Then add the rice and stir and fry for 1 minute. Then crumble over the chicken stock cube with 1 large glass of water and keep stirring until it has been fully absorbed. Then turn up to medium heat and keep add a glass of water during the next about 15 minutes. Make sure you get a good rhythm and add boiling water when the rice has almost fully absorbed the stock before you add the next cup and keep stirring continuously/regularly!! 
  3. Once about 2/3 liter has been added, stir in the tomatoes. Keep adding water and stirring until the rice is just cooked and the risotto has a lovely, oozy consistency. You may need extra water so make sure you taste!
  4. Remove the risotto pan from the heat, stir through the ricotta, and season to taste. Tear in most of the basil, then cover with a lid for a few minutes. Meanwhile mix all the salad ingredients in a small bowl and put in on your table.
  5. Season with salt and pepper before you serve and add some freshly grated parmesan cheese and a drizzle of extra virgin olive oil. Top with the remaining of the cherry tomatoes and some fresh basil leaves.



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