Tomatoes Risotto

  • Porzioni: 4
  • Difficoltà: 1

Instructions

  1. Place in a saucepan the extravirgin olive oil, butter and the onion finely chopped. Fry for a few minutes.
  2. Add the rice and toast for 1 or 2 minutes
  3. Season with salt and sprinkle the risotto with a ladle of hot vegetable broth
  4. Add the cherry tomatoes and the tomato paste
  5. Mix well until cooked, adding the vegetable broth.
  6. When cooked, remove from heat, add the Parmesan cheese and let stand
  7. Add the chopped basil
  8. Serve

Ingredients

  • 400 gr carnaroli rice
  • 400 ml of cherry tomatoes – peeled
  • 2 tablespoons of tomato puree
  • 3 tablespoons of extravirgin olive oil
  • 1 liter of vegetable stock
  • 2 tablespoons of Parmiggiano Reggiano
  • 20 gr of butter
  • 1 onion
  • basil
  • salt to taste
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