Tomato Risotto
You might think risotto is hard to make, but this one is quick and easy. The wine and rich tomato flavors are toned down by the cream near the end. The rocket brings it all together with some texture. No need to wait for the weekend, risotto can be a midweek meal as well.
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Zutaten
4 Portionen
300 g
400 g
250 g
75 g
Risottoreis (Carnaroli oder Aborio)
Kastanienpilze
Kirschtomaten
Rucola
1 Glas
400 g
400 ml
100 g
20 g
1
Trockener Weißwein
Tomaten aus der Dose
Gemüsebrühe
Crème (oder Hafer) fraîche
Parmesan (optional)
Zwiebel
Tip
It's important to prepare before you start cooking. There's no time to cut things when cooking risotto.
Vorbereitung
10 min
- Zwiebel würfeln
- Cut mushroom into slices
- Kirschtomaten halbieren
- Decke den Tisch (am besten servierst du das Risotto sofort)
Kochen
35 min
Gemüsebrühe zubereiten
cover to keep hot ~1 min
Zwiebel und Pilze anbraten
auf mittlerer/hoher Hitze ~5 Min
Add risotto rice
stir so the rice becomes glassy but don't let it brown ~2 min
Add wine and cherry tomatoes
it should sizzle. Stir well and reduce heat. Cook and stir until most liquid is evaporated ~3 min
Add canned tomatoes
~3 Min
Add bouillon in small bits
continue stirring and adding until the rice is cooked ~15 min
When rice is done and liquid is mostly gone, turn off the heat and add creme fraiche
stir through to make it creamy, add salt and pepper to taste ~1 min
Serve with rocket and parmesan
Tips
Ein 'perfektes' Risotto zu bekommen, erfordert viele subtile Details, aber es lohnt sich. Lese mehr darüber hier.
