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Tomato Risotto - Risotto al pomodoro
Ingredients
-
Parmesan cheese cut in pieces (2 cm)100 g
-
garlic cloves2
-
shallots halved90 g
-
olive oil40 g
-
risotto rice (e.g. carnaroli, Arborio)300 g
-
ripe tomatoes diced (2 cm)200 g
-
dry white wine60 g
-
boiling water500 g
-
1 heaped tsp vegetable stock paste, homemadevegetable stock cube (for 0.5 l) crumbled1
-
tomato purée20 g
-
fine sea salt½ tsp
-
ground black pepper¼ tsp
-
unsalted butter diced40 g
Difficulty
easy
Nutrition per 1 portion
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UK and Ireland
UK and Ireland
UK and Ireland
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