Tomato Risotto is a very easy dish to prepare. It is a balanced and healthy first course, perfect for both lunch and dinner.
Sometimes you have no ideas on what to prepare for dinner. At least I haven’t, have you? Moreover, this happens more and more frequently to me. This is connected to the fact that I am not so eager to eat meat of any kind. That’s why I choose to prepare a pasta or a risotto.
It was a long time since I last prepared Tomato Risotto: I usually prepare it like this. And you, how do you prepare it?
- 200 g of rice for risotto;
- 200 ml of tomato pulp;
- 100 ml of tomato sauce;
- 1 shallot;
- spices you prefer;
- oil as required;
- about 500 ml of vegetable broth;
- 2 spoons of grated Parmesan;
- a small piece of butter (optional).
Preparing the Tomato Risotto
Mince the chosen spices (I used fresh rosemary, basil and oregano) and keep them aside.
In the meantime put the broth on the stove over low heat to warm.
Slice the shallot. In a non stick pan let it sweat with two spoons of oil. Let it cook until it gets transparent. Then, add the rice and cook it for a couple of minutes, stirring.
Pour one or two ladles of broth and let it evaporate. Add the pulp and the tomato sauce, the minced spices and stir the ingredients.
Pour another ladle of broth into the rice and stir it; add few broth at time, every time it is absorbed by the rice. Bring the rice to cook (are necessary 15-18 minutes from when we added the tomato sauce)
Taste the risotto and season with salt and pepper. As needed, we can increase the flavour with some chilli pepper.
Remove the pan from the heat. Add the grated Parmesan and the butter (if you want): stir and combine the ingredients.
Garnish it with some rosemary and some cheese before serving the Tomato Risotto .