in Recipes

Tomato risotto from the Crocky

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Ingredients for 4 servings:

  • 3 tbsp butter
  • 1 tbsp extra virgin olive oil
  • ½ large onion(s), finely diced
  • 3 cloves garlic, crushed
  • 300 g rice (risotto rice)
  • 240 ml red wine
  • 1.2 liters of chicken broth (up to 1.4 liters if needed)
  • 4 tbsp tomato(s), pickled in oil, chopped
  • 115 g Parmesan, grated
  • salt and pepper

Instructions

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

(Slow Cooker Recipe)

Heat butter and olive oil in a pan. Add onions and cook for about 7 minutes until translucent. Add garlic and rice and cook for another 5 minutes, stirring. Add rice to the cooker, pour in the liquid, and add tomatoes. Cover and cook on high for 2 hours. Season with salt and pepper, and stir in the cheese last. 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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