TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
WHITE HOUSE TOMATO RISOTTO
This recipe is from Sunset Magazine and is from John Moeller, a former White House chef. I love risotto but this one is - hands down - my favorite.
Provided by NannyMarvel
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-qt saucepan over medium heat, melt 1 tbsp butter. Add onions and cook until soft - about 4 to 5 minutes. Add garlic and cook 2 minutes. Add rice and stir to coat for 1 minute. Stirring constantly, add 1/2 cup of simmering chicken broth. As rice absorbs the liquid, continue to add broth, 1/4 cup at a time, until you've added 3 cups, about 15 minutes. Reduce heat to low and cook rice for an additional 20 to 30 minutes until tender, stirring occasionally. If rice starts to dry out, stir in more broth.
- When rice is done, remove pan from heat. Let stand for 5 minutes. Stir in remaining butter and cheese. Fold in all but 3 tablespoons tomatoes. Season with sat and pepper to taste. Divide risotto evenly among 6 bowls. Garnish each bowl with remaining tomatoes and basil.
Nutrition Facts : Calories 210.2, Fat 6.2, SaturatedFat 3.5, Cholesterol 13.8, Sodium 598.3, Carbohydrate 30, Fiber 1.6, Sugar 2, Protein 7.7
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
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ROASTED TOMATO RISOTTO - THE DARING GOURMET
From daringgourmet.com
5/5 (8)Category Main Course, Side DishCuisine ItalianTotal Time 1 hr 20 mins
- Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
- Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
- Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
- Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
TOMATO RISOTTO | RICARDO
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5/5 (53)Total Time 1 hr 5 minsCategory Main DishesCalories 723 per serving
- In a saucepan over medium-high heat, brown the garlic in the oil. Add the tomatoes and bring to a boil, then simmer for about 10 minutes or until the they develop an orange hue (see note). Add the broth. Off the heat, purée the mixture with an immersion blender. Return to a boil. Season with salt and pepper. Keep warm.
- In a saucepan over medium-high heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
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