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Tomato risotto in a terracotta pot

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Ingredients for 4 servings:

  • 1 medium-sized onion(s), chopped
  • 1 garlic clove(s), finely chopped
  • 20 g butter
  • 300 g risotto rice
  • 1 can tomato(s), chopped, with juice, 400 g
  • 750 ml vegetable broth, hot
  • 3 tbsp, heaped Parmesan, grated
  • salt and pepper
  • e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Melt the butter in a terracotta pot over medium heat. Sauté the onions and garlic clove. Add the risotto rice and cook until translucent. Deglaze with the tomato pieces and their juices. Gradually add the hot vegetable stock, stirring occasionally. Reduce the heat slightly. After about 20 minutes, check that the rice is cooked. The risotto should not be lumpy, but have a creamy consistency. Add a little more vegetable stock if needed. Stir in the Parmesan cheese and season with salt and pepper. Chop the parsley and stir in, if desired, or use it for garnish.

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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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