Tomato risotto
Savour the delights of this risotto with tomato decorated with a hint of garlic, basil and white wine.
1. Make a cut on tomatoes and plunge them into boiling water. When the skin starts to peel, drain and cool them. Peel, remove the seeds and chop. Pour 1 tablespoon of olive oil in a pan. Add the tomatoes and tomato paste. Add salt and pepper and simmer, covered, for 20 minutes.
2. Peel and chop the garlic. Cook the broth. Heat the remaining oil in a pan and fry the rice, stirring without browning. Pour the wine and cook, stirring until the liquid is completely evaporated.
3. Pour the hot broth gradually, stirring constantly until the rice has absorbed the borth. Salt and pepper, then add the tomato sauce. Mix well, remove from heat and let stand a few minutes, covered.
4. Chop the basil. Divide the risotto into shallow dishes, sprinkle with grated parmesan cheese and basil. Serve immediately.
Find out more risotto recipes:
Mushroom risotto with parmesan cheese
Green asparagus risotto with goat cheese
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Photo credit: Sucré Salé
