Tomato Risotto Recipe
Recipe Ingredients for Tomato Risotto
| Amount | Ingredient |
|---|---|
| 450g | colorful cherry tomatoes (on the vine) |
| 100 grams | Green onions |
| 60 g | Parmesan or pecorino |
| Onion | |
| Garlic | |
| 350 grams | Risotto rice |
| 3 tbsp | Olive oil |
| 100 ml | dry red wine |
| 500 ml | Tomato juice |
| 500 ml | Vegetable broth |
| Salt | |
| Pepper | |
| 2 tbsp | Butter |
| 1 tsp | brown sugar |
| 2 tbsp | Balsamic vinegar |
Tomato Risotto Recipe Directions
Wash cherry tomatoes to share the panicles in 4-6 pieces, drain well. Spring onions and cut diagonally into thin rings. Finely grate Parmesan or pecorino.
Peel the onion and garlic and chop finely. Stew with rice in 2 tablespoons hot oil while turning glassy. Deglaze with red wine and simmer until the liquid. Some tomato juice and pour hot broth, season with salt and pepper and cook stirring about 25 minutes. This juice and hot broth in small portions, if the liquid evaporates in the pot.
Meanwhile, spring onions in 1 tablespoon hot butter fry 2 minutes, drain and set aside. Remaining oil in a frying pan and tomatoes on the panicles at low to medium heat, fry for 6-8 minutes, until tender. Sprinkle with salt and sugar and let caramelize briefly, then deglaze with vinegar.
Remaining butter and fold into the 40 g parmesan risotto to rest briefly. Distribute risotto on a plate or in bowls, sprinkle with green onions and remaining cheese and tomatoes on top.
