BALSAMIC TOMATO PARMESAN RISOTTO RECIPES

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TOMATO AND PARMESAN RISOTTO RECIPE | BON APPÉTIT



Tomato and Parmesan Risotto Recipe | Bon Appétit image

Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 12

5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes
¼ tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
Kosher salt
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper

Steps:

  • Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  • Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
  • Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
  • Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

CHEDDAR CHEESE RISOTTO RECIPE WITH BALSAMIC TOMATOES AND ...



Cheddar Cheese Risotto Recipe with Balsamic Tomatoes and ... image

Try our creamy risotto, oozing with mature cheddar cheese and topped with pan-fried cherry tomatoes. This comforting recipe is bursting with beautiful flavours.

Provided by Janine Ratcliffe

Categories     Vegetarian

Total Time 40 minutes

Number Of Ingredients 11

butter 25g
spring onions 6, chopped
risotto rice 150g
white wine a splash (optional)
vegetable or chicken stock 750ml
Dijon mustard ½ tsp
mature cheddar 100g, grated
olive oil 1 tbsp
cherry tomatoes 100g
balsamic vinegar a drizzle
basil a small bunch, chopped

Steps:

  • Melt the butter in a wide shallow pan. Cook the spring onions for 4-5 minutes or until soft. Add the rice and cook, stirring, for a couple of minutes. Add the wine, if using, and bubble until absorbed. Gradually stir in the stock a little at a time, again waiting until it’s absorbed before adding more. Repeat until the rice is creamy, oozy and tender (you might not need to use all the stock, or you may need to add a splash more if the mixture is too thick).
  • Meanwhile, heat the olive oil in a separate small pan over a medium-high heat and cook the tomatoes with lots of seasoning until they are just starting to burst.
  • Stir the mustard and cheese into the risotto, and season with pepper and a little salt if it needs it. Spoon into warm bowls and top with the tomatoes, a drizzle of balsamic and some basil.

Nutrition Facts : Calories 703 calories, FatContent 35 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fibre, ProteinContent 27 grams protein, SodiumContent 3000 milligrams of sodium

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