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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Ingredients
4 servings
300 g
400 g
250 g
75 g
Risotto rice (carnaroli or aborio)
Chestnut mushrooms
Cherry tomatoes
Rocket
1 glass
400 g
400 ml
100 g
20 g
1
Dry white wine
Canned tomatoes
Bouillon (vegetable)
Creme (or oat) fraiche
Parmesan (optional)
Onion
Tip
It's important to prepare before you start cooking. There's no time to cut things when cooking risotto.
Prep
10 min
- Dice onion
- Cut mushroom into slices
- Halve the cherry tomatoes
- Set the table (it's best to serve risotto immediately)
Cook
35 min
Make bouillon
cover to keep hot ~1 min
Sauté onion and mushrooms
medium/high heat ~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
Getting a 'perfect' risotto involves a lot of subtle details but is worth it. Read up on it here.
