Tomato Risotto
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SERVINGS
4

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PREP IN
15 MIN.

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COOK FOR
40 MIN.



INGREDIENTS

700 g tomatoes
4 pearl onions (medium-sized)
4-5 tbsp. olive oil
500 ml meat broth from the stew
250 g rice
75 g grated Parmesan
Salt, pepper

Optional for traditional preparation:

1 pinch saffron

HOW TO MAKE IT

  1. Goes very well with stew. Pour boiling water over the tomatoes, remove the skins and cut into pieces.
  2. Peel the onions and chop on a board. Heat 2 tbsp. of olive oil and steam the onions until they become translucent.
  3. Add the tomatoes. Stir with a wooden spoon and simmer for 15-20 minutes.
  4. Heat the meat broth from the stew. Add the remaining olive oil to a Cocotte, heat and add the rice.
  5. Stir with a wooden spoon. As soon as the rice is translucent, add the tomatoes, onions and enough broth from the stewpot so that everything is covered.
  6. Add salt and pepper. A pinch of saffron may also be added and stirred in if desired.
  7. Simmer uncovered. Simmer at a mild heat for 18-20 minutes always adding the broth.
  8. Add the Parmesan shortly before serving. Stir carefully.
  9. Arrange on the serving dish.
  10. Serve hot.

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