CREAMY TOMATO RISOTTO RECIPE - BBC GOOD FOOD
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.1 milligram of sodium
TOMATO & MASCARPONE RISOTTO RECIPE - BBC GOOD FOOD
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
- Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
- Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.
Nutrition Facts : Calories 635 calories, FatContent 24 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 86 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.3 milligram of sodium
More about "tomato risotto vegan recipes"
TOMATO RISOTTO RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.3
- To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.
EASY CHORIZO RISOTTO RECIPE | JAMIE OLIVER RICE RECIPES
Cuisine https://schema.org/GlutenFreeDiet
Calories 514 calories per serving
- Peel and finely chop the shallots and garlic, finely chop the chorizo, then pick and finely chop the parsley leaves, finely chopping the stalks.
- Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
- In another pan, heat the stock with the tinned tomatoes. Add the rice to the shallot mixture and stir to coat the grains. Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
- Stir well and cook until almost all the wine has evaporated. Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
- The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
- Finely grate the Parmesan, then add to the pan with some seasoning. Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary.
- Serve topped with extra grated Parmesan and the chopped parsley leaves.
TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
Cuisine Italian
Calories 513kcal per serving
- Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.
TOMATO RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
Cuisine Italian
Calories 513kcal per serving
- Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.
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