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Tomato risotto with olives

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Ingredients for 4 servings:

  • 4 beefsteak tomatoes
  • 2 tbsp olive oil
  • 1 onion(s), finely chopped
  • 3 cloves garlic, finely chopped
  • 200g risotto
  • some salt
  • 2 tsp tomato paste
  • ½ tsp harissa
  • 500 ml water
  • 1 sprig(s) basil, alternatively dried
  • 10 olives, black, pitted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

slightly spicy

Peel, core, stem, and dice the tomatoes. Heat the oil in a deep saucepan and fry the onion and garlic until translucent. Stir in the rice, then the tomato pieces. Season with salt. Mix in the tomato paste and harissa, and gradually add the water. Cook for about 25 minutes, simmering continuously, until tender. Pick the basil leaves and finely slice them. Halve the olives and stir both into the risotto. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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