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.
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
TOMATO AND BASIL RISOTTO
Yield 4-6 people
Number Of Ingredients 14
Steps:
- 1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned. 2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes. 3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning. 4. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
MARK'S RISOTTO WITH TOMATO AND BASIL
Steps:
- In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
- Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
- Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.
More about "tomato and basil risotto recipes"
RISOTTO WITH TOMATOES AND BASIL | COOK'S ILLUSTRATED …
From cooksillustrated.com
TOMATO BASIL RISOTTO RECIPE FROM A GOUDA LIFE
From agoudalife.com
NO-STIR TOMATO AND BASIL RISOTTO RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
TOMATO AND BASIL RISOTTO - MANGIA BEDDA
From mangiabedda.com
Reviews 6Servings 6Cuisine ItalianCategory Main Course
- Begin by bringing your chicken or vegetable stock to a simmer. Keep the liquid simmering while you prepare the risotto. Do not add cold stock to your risotto!
- In a large sauce pan, heat olive oil over medium heat and sauté a small finely diced onion or shallot until tender. Stir in rice and cook, stirring, for a minute.
- Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
- Begin adding the simmering stock one ladle full at a time. Stir occasionally and when the liquid has been absorbed add another ladle full of stock. Continue this process until the stock is all used up and the rice is tender but still has some bite to it. This will take from 20-25 minutes.
TOMATO-BASIL RISOTTO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 364 per servingTotal Time 33 mins
- Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.
TOMATO-BASIL RISOTTO - SUMMER IN A BOWL - IOWA GIRL EATS
From iowagirleats.com
5/5 (6)User Interaction Count 110Servings 2Category Entree, Light And Healthy, Side Dish
- Melt butter in a large skillet over medium heat. Add shallot and garlic, season with salt and pepper, then saute until the shallots are tender, 5 minutes. Add rice then stir to coat in butter and lightly toast for 1 minute. Add wine then stir until nearly absorbed by rice.
- Add chicken broth one ladle full at a time, stirring slowly until the broth has been nearly entirely absorbed by the rice before adding another ladleful. The whole process will take 30-35 minutes. Note: the broth will absorb more slowly near the end of the cooking process.
- When there's two ladlefuls of broth left, add the tomatoes. When there is one ladleful left, add the baby spinach and basil. Once the rice is tender, remove skillet from heat then stir in parmesan cheese. Taste then add more salt and/or pepper if necessary, and then serve.
CHERRY TOMATO GARLIC BASIL RISOTTO - COOKING WITH WINE BLOG
From cookingwithwineblog.com
ROASTED TOMATO AND BASIL OVEN RISOTTO RECIPE
From goodhousekeeping.com
TOMATO AND BASIL RISOTTO | ANNABEL KARMEL
From annabelkarmel.com
TOMATO AND BASIL RISOTTO - FRUGALFEEDING
From frugalfeeding.com
TOMATO FARRO RISOTTO WITH BASIL AND PARMESAN - FROM A CHEF'S …
From fromachefskitchen.com
ROAST CHERRY TOMATO AND THYME RISOTTO WITH BASIL PESTO
From rebelrecipes.com
ROASTED TOMATO RISOTTO WITH BASIL AND PARMESAN - BLYTHES BLOG
From blythesblog.com
TOMATO-BASIL RISOTTO WITH PARMESAN | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
QUICK HEALTHY TOMATO AND BASIL RISOTTO - NEILS HEALTHY MEALS
From neilshealthymeals.com
TOMATO RISOTTO WITH GARLIC & BASIL RECIPE - HEALTHY COOKWARE LAB
From healthycookwarelab.com
CREAMY TOMATO BASIL RISOTTO - WILL COOK FOR SMILES
From willcookforsmiles.com
TOMATO PARMESAN RISOTTO - AN EASY RISOTTO RECIPE
From savoryexperiments.com
PEARL BARLEY AND TOMATO RISOTTO BEST RECIPES
From findrecipes.info
BEST ROASTED TOMATO RISOTTO WITH BASIL AND PARMESAN RECIPE
From 177milkstreet.com
BEST TOMATO-BASIL RISOTTO RECIPE - HOW TO MAKE TOMATO-BASIL …
From 177milkstreet.com
SUNDRIED TOMATO AND BASIL RISOTTO RECIPE - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
TOMATO & BASIL RISOTTO - DISH BY DISH
From dishbydish.net
TOMATO BASIL INSTANT POT RISOTTO - SIMPLY DELICIOUS
From simply-delicious-food.com
SUNDRIED TOMATO AND BASIL RISOTTO | ITALIAN RECIPES | GOODTO
From goodto.com
CREAMY TOMATO BASIL RISOTTO WITH PROSCIUTTO - HONEST COOKING
From honestcooking.com
RISOTTO WITH TOMATO, BASIL AND MOZZARELLA - FRAMED COOKS
From framedcooks.com
TOMATO BASIL RISOTTO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TOMATO BASIL RISOTTO - LA BELLA VITA CUCINA
From italianbellavita.com
TOMATO AND BASIL RISOTTO • NZ VEGETARIAN SOCIETY
From vegetarian.org.nz
SUNDRIED TOMATO AND BASIL RISOTTO | METRO
From metro.ca
FRESH TOMATO & BASIL RISOTTO - THE HOUSE ON SILVERADO
From thehouseonsilverado.com
TOMATO AND BASIL RISOTTO | BABY 9 MONTHS + | ANNABEL KARMEL
From annabelkarmel.com
VEGAN TOMATO AND BASIL RISOTTO - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
FIRE ROASTED TOMATO & BASIL PARMESAN RISOTTO - RECIPEMAGIK
From recipemagik.com
TOMATO BASIL RISOTTO BY THEFOODIETAKESFLIGHT | QUICK & EASY RECIPE ...
From thefeedfeed.com
INSPIRATION | RECIPES | TOMATO BASIL RISOTTO | WOLF GOURMET
From wolfgourmet.ca
TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
TOMATO BASIL RISOTTO WITH MASCARPONE RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
TOMATO AND MASCARPONE RISOTTO RECIPE | RECIPES FROM OCADO
From ocado.com
TOMATO AND BASIL RISOTTO - BIGOVEN
From bigoven.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