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Tomato risotto recipe
Risotto is one of the specialties of the Italian kitchen, usually prepared from vegetables and without meat. It is an easy to-make, light meal, and you can render it even more wholesome and delicious with some milk thistle oil.
Production
01
Braise the finely snipped onion and the finely crushed garlic on the rape seed oil.
02
Ladle the arborio rice on the onion-garlic mix, sprinkle it with the thyme and then sear it until the rice becomes slightly transparent. Make sure you are stirring the rice continuously.
03
Pour on the wine, and let its alcohol content vaporize. Add the tomato puree and a ladleful of chicken or vegetable broth.
04
Salt and pepper it to taste and stir it until the rice absorbs the liquid. After this, add another ladleful of vegetable stock. Repeat this procedure until the rice absorbs all the liquid.
05
When it is done, pull it off the fire and let it stew under the lid for 5 more minutes. Finally, mix in the grated parmesan cheese and the milk thistle oil, which makes the meal shining bright and creamy.
Tip:
To serve, garnish it with some rucola and cherry tomatoes.
Ingredients
3
tbs
2
tbs
250
g
arborio rice
60
g
onion(s)
2
clove(s)
garlic
2
tsp
tomato puree
1
coffee spoon
0.5
coffee spoon
100
ml
white wine
600
ml
chicken or vegetable broth
40
g
parmesan cheese
30
g
ruccola
50
g
cherry tomatoes