Risotto with cherry tomatoes

Rice4 people385 calories
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By Alicia tomero

Risotto with cherry tomatoes

This Risotto It is further proof that all its varieties are a special occasion. It's about a risotto with cherry tomatoes and where we have cooked it with a tomato sauce.

We will make a special preparation with Cherry tomatoes, which we will later add to our rice cream. Meanwhile, we will prepare a fried tomato sauce, where we will add the rice.

We will combine the tomato and rice, will also be accompanied by butter and parmesan cheese to make it special. The decoration of the cherry tomatoes together with the cream of rice or Risotto It will be a special mix.

Risotto with cherry tomatoes

Print recipe

A delicious risotto, made with a special tomato cream and accompanied by some baked cherry.

Risotto with cherry tomatoes
  • Alicia tomero
  • Kitchen: Italian company
  • Recipe type: Rice dishes
  • Calories: 385
  • Rations: 4
  • Total time:

Ingredients

  • 4 ripe red tomatoes
  • 16 cherry tomatoes
  • 350 g of round rice
  • 1 cebolla great
  • 2 garlic
  • 2 tablespoons of tomato sauce
  • 900 ml of vegetable stock
  • 50 butter g
  • 80 g of Parmesan cheese powder
  • 100 ml of white wine
  • Sal Island
  • Black pepper
  • Olive oil
  • fresh parsley
  • Fresh thyme

Preparation

  1. We heat the 200 ° oven with heat above and below. We prepare a tray that can go in the oven and place baking paper.

  2. We place on top the cherry tomatoes and we salt and pepper. Add the fresh thyme, ground black pepper, a splash of olive oil and two slices of lemon. We put it in the oven, in the middle part, and bake it for 10 minutes.

  3. In a tall container, we introduce the tomatoes cut into pieces big. Add a pinch of salt and grind them with a blender.

  4. We cut the onion and garlic fine fine. Heat a large frying pan with oil. When it is hot, add the onion and garlic. We sauté it until golden.

  5. We add the Crushed tomato and we let it fry until it reduces or thickens. We stir from time to time during cooking.

  6. We add the two tablespoons of fried tomato, stir and let fry for 1 minute. We add the rice and mix well.

  7. We add the white wine and vegetable broth, and adjust the salt. Let cook until the broth is reduced, the rice will almost be ready.

  8. We incorporate the butter, Parmesan and stir gently until mixed.

  9. Once the rice is finished, we serve it or plate it. We place 4 cherry tomatoes and decorate with chopped parsley.


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