in Italy

Tomato risotto with basil

updated

Spread the love

Ingredients for 2 servings:

  • 120 g rice
  • 100 ml white wine
  • 1 onion(s)
  • 2 tbsp oil for frying
  • 300 ml water
  • 1 tsp vegetable broth, instant
  • 60 g cheese (Emmental), grated
  • 3 tomatoes
  • e.g. basil, fresh
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the onion, and sauté it in a pan in heated oil until translucent. Add the rice and sauté until translucent, stirring constantly. Add the white wine and simmer uncovered over low heat, stirring occasionally. Add the vegetable stock and the water, a little at a time, ensuring it almost completely evaporates, stirring occasionally. Wash and dice the tomatoes. Just before the rice is cooked, add the tomato chunks and grated cheese. Stir in and season with pepper. Serve the finished dish garnished with basil.

Facebook Comments

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.

Lung hash

sheep's cheese cream