Tomato risotto

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Risotto al pomodoro

This risotto is a popular vegetarian dish and is also very popular with the kids. It is perfect as a main course, but also makes a very good side dish! The slight sweetness of the tomatoes combines quite perfectly with the fresh aroma of the chopped basil.

4.49 from 168 ratings
A fresh risotto made from sun-ripened tomatoes!
Difficulty: easy
Cost: low
Calories: 113kcal
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Difficulty: easy
Cost: low
Calories: 113kcal
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients list



  • Peel and finely chop the onion. Heat some olive oil in a large pan and sauté the onion in it over a gentle heat for about 10 minutes until translucent.
  • Add the rice and stir-fry for 1 minute. Deglaze with a ladle of vegetable broth and reduce heat. Simmer until all the liquid has been absorbed.
  • Add the chopped tomatoes and the sugar and mix everything thoroughly.
  • Then keep adding a little broth and stir constantly. Once the liquid is almost completely absorbed, repeat the process. This should take about 30 minutes in total. The rice should be tender but still somewhat firm to the bite.
  • Remove the pot from the heat. Stir in the grated parmesan, the butter and a pinch of salt.
  • Arrange the risotto in bowls or deep plates, sprinkle with chopped basil and serve hot.
    Buon appetito!
Calories: 113kcal (6%)Carbohydrates: 14.5g (5%)Protein: 3.6g (7%)Fat: 4.4g (7%)

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