Risotto al pomodoro
Arborio rice is cooked slowly with the constant addition of vegetable broth until it reaches the perfect consistency. The sunny color and incomparable taste come from the addition of sun-ripened tomatoes, which give the risotto a fruity note.
Amount
servings
Ingredients list
- 400 g risotto rice
- 400 g chopped tomatoes
- 20 g butter
- 50 g parmesan cheese grated
- 1 onion
- 1,5 l vegetable broth
- 1 tsp sugar
- olive oil extra virgin
- salt to taste
- basil to taste
Directions
- 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.1 onion
- 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.400 g risotto rice, 1,5 l vegetable broth
- Add the chopped tomatoes and the sugar and mix everything thoroughly.400 g chopped tomatoes, 1 tsp sugar
- 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.20 g butter, 50 g parmesan cheese
- 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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