RISOTTO AL POMODORO
Tomato Risotto Italian Recipe From Paola Benecchi
Provided by Paola Bennechi
Categories Side Dish
Number Of Ingredients 10
Steps:
- Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
- In large saute pan over medium heat, place olive oil and 2 tablespoons butter
- Add onion to saute pan and stir until translucsent
- Add rice to onions and stir
- Add tomatoes and stir
- Add wine, reduce to half
- Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
- Add a pinch of salt between ladles of broth
- Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
- When rice is tender and broth absorbed, place in serving bowl
- Add remaining tablespoon butter and grated cheese. Stir and serve immediately.
Nutrition Facts : Calories 320 kcal, Carbohydrate 40 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 2076 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
RISOTTO DI POMODORO (TOMATO RISOTTO)
Categories: Kids, Gluten free, Dairy free (substitute butter with olive oil and eliminate the cheese), Vegetarian, Healthy, Quick and Easy This is the risotto version of pizza margherita. Tomato risotto is a traditional Italian dish. It is also traditional when making risotto to "mantecare" the risotto to finish it. This typically means to stir in a pat of butter. I decided instead to top the risotto with a small piece of burrata cheese (the best mozzarella cheese you can find can be substituted here). My children love "pizza rice" and so will you. It is also a good crowd-pleasing yet sophisticated dish for entertaining (particularly as it is vegetarian, gluten-free and can be modified to be vegan).
Provided by Woo Wei-Duan
Categories First Course (Primo)
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the onion with the olive oil and butter until the onion is translucent and soft, but not coloured (10 to 15 minutes).
- Add the rice and stir to toast until it makes a squeaking sound, 4 to 5 minutes.
- Add 60 mls of stock, stirring until it evaporates (1 to 2 minutes).
- Add the tomatoes, salt and 150 mls of stock, stirring continually.
- When all the broth is absorbed, add another 150 mls and repeat. Keep enough liquid in the pan and stir continuously so that the rice does not stick to the pan and cooks evenly.
- Keep adding the broth until the rice is cooked (about 20 minutes in total from when the rice was added). It should be firm to bite but not unpleasantly hard. There should be enough liquid to coat the rice but not so much that the rice floats in it. Remove the rice from the heat. Stir in the basil and the Parmigiano-Reggiano cheese.
- Serve topped with 50 grams each of burrata cheese (optional).
TOMATO RISOTTO (RISOTTO AL POMODORO)
This is a favorite around our place. Best when you can use fresh sun-ripened tomatoes with lots of flavor and nice red color. Requires lots of hands-on time, but definitely worth it. This comes from a cookbook called "Risotto" which contains all vegetarian recipes.
Provided by Simply Chris
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
- Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
- Add the shallots and cook for 1-2 minutes, until soft but not browned.
- Add the garlic.
- Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
- Pour in the wine and stir until it has been completely absorbed.
- Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
- Repeat.
- After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
- Reserve the last ladle of stock.
- Add the reserved stock, parmesan, basil, salt and pepper.
- Mix well.
- Remove from heat, cover and let rest for 2 minutes.
- Sprinkle with additional parmesan when serving.
Nutrition Facts : Calories 328.2, Fat 13.3, SaturatedFat 7.2, Cholesterol 31.8, Sodium 297.3, Carbohydrate 39.4, Fiber 2.6, Sugar 3.5, Protein 11.5
TOMATO & MASCARPONE RISOTTO
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
- Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
- Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.
Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
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.
RISOTTO AL POMODORO (TOMATO RISOTTO)
Number Of Ingredients 8
Steps:
- Set Global Sun Oven out to preheat. Bring broth to boil in a medium pot. Heat butter in a separate light-weight dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine; cook until it evaporates, about 2 minutes. Stir in tomato puree and then the hot broth, cover and transfer the pot to the Sun Oven. Cook for 25 minutes. Take a quick peek to see if the broth has been absorbed, if not continue cooking for another 5 minutes. Remove from Sun Oven, stir in the cheese and basil. Serve immediately. Pass the additional cheese for each person to add to taste.
Nutrition Facts : Nutritional Facts Serves
More about "risotto al pomodoro tomato risotto recipes"
RISOTTO AL POMODORO (TOMATO RISOTTO) – BEST OF SCRATCHIN' IT
From scratchinit.halversen.com
- Melt butter with olive oil in a large saucepan over medium heat. When melted, add rice and stir to coat. Cook rice, stirring for about a minute.
- Add tomato sauce, 1/2 cup at a time, stirring and cooking until mostly cooked down before adding more. Test rice after about 20 minutes for done-ness; it should be slightly chewy in the center.
TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
RISOTTO AL POMODORO RECIPE | RISOTTO RECIPES, RISOTTO, RECIPES
From pinterest.ca
TOMATO RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
TOMATO RISOTTO (RISOTTO AL POMODORO) - STEFAN'S GOURMET BLOG
From stefangourmet.com
TOMATO AND MOZZARELLA RISOTTO - DELICIOUS 30 MINUTES RECIPE
From italianstylecooking.net
RACHEL RODDY’S RECIPE FOR TOMATO RISOTTO | FOOD | THE GUARDIAN
From theguardian.com
GARLIC RISOTTO WITH TOMATO SAUCE RECIPE - FOOD & WINE
From foodandwine.com
TUSCAN COMFORT FOOD- RISOTTO AL POMODORO - DIVINA CUCINA
From divinacucina.com
TOMATO RISOTTO | RICARDO
From ricardocuisine.com
TOMATO & BURRATA RISOTTO (RISOTTO AL POMODORO E BURRATA) - GUSTO …
From gustotv.com
TOMATO RISOTTO - RISOTTO AL POMODORO - COOKIDOO® – THE OFFICIAL ...
From cookidoo.ca
TOMATO FARRO RISOTTO WITH BASIL AND PARMESAN - FROM A CHEF'S …
From fromachefskitchen.com
RISOTTO AL POMODORO RECIPE | RISOTTO RECIPES, RISOTTO, RECIPES
From pinterest.ca
TOMATO AND MOZZARELLA RISOTTO RECIPE | MYRECIPES
From myrecipes.com
RISOTTO WITH GROUND VEAL, SPINACH AND ROASTED TOMATOES
From ricardocuisine.com
RICE WITH TOMATO SAUCE - RISO AL POMODORO
From cookingwithnonna.com
TOMATO RISOTTO - RISOTTO AL POMODORO - COOKIDOO® – PLATFORM …
From cookidoo.international
RISOTTO WITH TOMATO SAUCE, MY NONNA’S RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TOMATO RISOTTO (RISOTTO AL POMODORO) RECIPE - YOUTUBE
TOMATO RISOTTO (RISOTTO AL POMODORO) - MEDITERRANEAN RECIPES
From fooddiez.com
TOMATO RISOTTO (RISOTTO AL POMODORO) RECIPE - FOOD.COM
From pinterest.com
TOMATO RISOTTO (RISOTTO AL POMODORO) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED TOMATO RISOTTO - THE DARING GOURMET
From daringgourmet.com
TOMATO RISOTTO - RISOTTO AL POMODORO - COOKIDOO® – THE OFFICIAL ...
From cookidoo.thermomix.com
WE’RE IN LOVE WITH THIS TOMATO RISOTTO - LA CUCINA ITALIANA
From lacucinaitaliana.com
RISOTTO AL POMODORO - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
TOMATO RISOTTO (RISOTTO AL POMODORO) RECIPE - FOOD.COM
From pinterest.com
RISOTTO AL POMDORO — ORGANIC ITALIAN
From organicitaliannyc.com
RISOTTO AL POMODORO RECIPE
From altacucinaitalia.com
TOMATO RISOTTO RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TOMATO RISOTTO – FRANCESCO RINALDI
From francescorinaldi.com
RISOTTO POMODORO (RICE AND TOMATOES) - BIGOVEN.COM
From bigoven.com
TOMATO RISOTTO RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
RECIPES FROM ITALY - RISOTTO AL POMODORO
From handeyzr.wixsite.com
BAKED TOMATO AND MOZZARELLA RISOTTO - ANNABEL & GRACE
From annabelandgrace.com
CARMELLINI'S TOMATO RISOTTO RECIPE - FOOD AND WINE
From foodandwine.com
TOMATO BASIL RISOTTO WITH MASCARPONE RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
SUMMER TOMATO RISOTTO WITH SAFFRON | FEASTING AT HOME
From feastingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love