TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
TOMATO & MASCARPONE RISOTTO
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
Time 40m
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, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
MARK'S RISOTTO WITH TOMATO AND BASIL
Steps:
- In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add the onion and garlic, and cook, stirring, until the onion is transparent, about 5 minutes. Stir in tomatoes. Reduce the heat to medium, add the rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
- Add the wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup of the broth, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
- Add the remaining tablespoon butter, Parmesan cheese, and basil. Mix well, add salt and pepper to taste, and serve immediately.
RISOTTO WITH TOMATO, CORN AND BASIL
This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.
Provided by Alison
Categories Risotto
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
- Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
- Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
- The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 55.7 g, Cholesterol 33.8 mg, Fat 11.8 g, Fiber 3 g, Protein 13.4 g, SaturatedFat 7 g, Sodium 550.7 mg, Sugar 10.1 g
RISOTTO WITH TOMATO CONSOMME AND FRESH CHEESE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 13
Steps:
- Put the chopped tomatoes, carrot and bell pepper into a blender, add the vegetable broth and puree until smooth. Strain the broth into a large, heavy-bottomed skillet or pot and simmer.
- Heat the olive oil in a large saucepan at medium heat. Add the leek and the garlic and saute until soft, about 5 minutes. Add the rice and stir. Ladle in 1/2 cup of the vegetable broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, stirring constantly. Season to taste with salt and pepper. The rice should be tender but firm. If not, add more vegetable broth until the rice is tender. Remove the rice from the heat immediately. Quickly stir in the mozzarella and the basil leaves. Divide among 4 bowls and garnish with the cracked black pepper.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 10 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 1092 milligrams, Sugar 9 grams
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
TOMATO RISOTTO
One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!
Provided by Charishma_Ramchanda
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 deg C.
- Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
- Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
- Add the puree and the tomatoes and stir well.
- Add a ladle of stock and allow that to bubble!
- Then add the rest of the stock and bring up to a simmer.
- Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
- After 10 minutes, remove it and stir once.
- Return to the oven for 10 minutes.
- When the risotto is ready, take it out, stir in the cheese and basil.
- Season and leave to stand for a few minutes before serving.
Nutrition Facts : Calories 288.8, Fat 10.7, SaturatedFat 4.8, Cholesterol 18.9, Sodium 139.8, Carbohydrate 41.8, Fiber 2.6, Sugar 2.9, Protein 6.7
More about "marks risotto with tomato and basil recipes"
TOMATO AND BASIL RISOTTO - MANGIA BEDDA
From mangiabedda.com
Reviews 6Servings 6Cuisine ItalianCategory Main Course
- Begin by bringing your chicken or vegetable stock to a simmer. Keep the liquid simmering while you prepare the risotto. Do not add cold stock to your risotto!
- In a large sauce pan, heat olive oil over medium heat and sauté a small finely diced onion or shallot until tender. Stir in rice and cook, stirring, for a minute.
- Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
- Begin adding the simmering stock one ladle full at a time. Stir occasionally and when the liquid has been absorbed add another ladle full of stock. Continue this process until the stock is all used up and the rice is tender but still has some bite to it. This will take from 20-25 minutes.
TOMATO BASIL RISOTTO - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (11)Total Time 40 minsCategory Main CourseCalories 360 per serving
- Heat the stock: Pour vegetable stock/broth into a medium saucepan and bring to a simmer over low heat. *Taste stock and add some salt and pepper, as needed, to season well. Have a ladle handy.
- In a large skillet, heat the olive oil over medium heat. Add the onion and a bit of salt and cook, stirring, until onion is softened, 4-5 minutes. Add the rice and garlic and cook, stirring, for about 1 minute. Add the grated tomatoes, a pinch of sugar and a bit of salt and cook, stirring often, until the tomatoes have cooked down a bit and coated the rice, about 7-8 minutes. Add the wine and cook, stirring, until the wine has evaporated.
- Begin adding the stock, one ladleful at a time and cook, stirring regularly, until the stock is absorbed, before adding another ladleful. Repeat until all you only have about 1 ladle-full of stock left. Taste the rice to ensure it is cooked through but still chewy. *If not, add additional stock or warm water as needed, to finish cooking.
- Spoon in the final ladle of stock, the diced tomatoes, half the Parmesan and half the basil. Stir and cook about 1 minute. Remove from heat. Taste and add seasoning with salt and pepper, as needed.
TOMATO BASIL INSTANT POT RISOTTO - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (83)Total Time 30 minsCategory DinnerCalories 517 per serving
- Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.
- Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.
- Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure.
RISOTTO WITH TOMATOES AND BASIL | COOK'S ILLUSTRATED …
From cooksillustrated.com
TOMATO AND BASIL RISOTTO - FRUGALFEEDING
From frugalfeeding.com
TOMATO BASIL RISOTTO RECIPE FROM A GOUDA LIFE
From agoudalife.com
ROASTED TOMATO RISOTTO WITH BASIL AND PARMESAN - BLYTHES BLOG
From blythesblog.com
TOMATO AND BASIL RISOTTO | ANNABEL KARMEL
From annabelkarmel.com
HOW TO COOK RISOTTO WITH TOMATOES, PARMESAN AND BASIL - THIS …
From thisnutrition.com
CREAMY TOMATO BASIL RISOTTO - WILL COOK FOR SMILES
From willcookforsmiles.com
CHERRY TOMATO GARLIC BASIL RISOTTO - COOKING WITH WINE BLOG
From cookingwithwineblog.com
TOMATO BASIL RISOTTO WITH MASCARPONE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
LEMON-BASIL RISOTTO WITH TOMATO TOPPING - FOOD.COM
From food.com
ROASTED TOMATO AND BASIL OVEN RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
RISOTTO WITH TOMATO, BASIL AND MOZZARELLA - FRAMED COOKS
From framedcooks.com
SHRIMP RISOTTO WITH TOMATOES AND BASIL - 177MILKSTREET.COM
From 177milkstreet.com
MARK’S RISOTTO WITH TOMATO AND BASIL – RECIPES NETWORK
From recipenet.org
TOMATO RISOTTO WITH GARLIC & BASIL - HEALTHY COOKWARE LAB
From healthycookwarelab.com
TOMATO RISOTTO WITH BURRATA AND BASIL - HOMEMADE COOKING
From homemadecooking.com
TOMATO AND BASIL RISOTTO | BABY 9 MONTHS + | ANNABEL KARMEL
From annabelkarmel.com
RISOTTO WITH TOMATO SAUCE, MY NONNA’S RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TOMATO, BASIL AND GOAT'S CHEESE RISOTTO RECIPE | GOOD FOOD
From goodfood.com.au
MOZZARELLA AND TOMATO RISOTTO WITH BASIL - WOMAN & HOME
From womanandhome.com
TOMATO, CORN & BASIL RISOTTO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SUNDRIED TOMATO AND BASIL RISOTTO | METRO
From metro.ca
[HOMEMADE] TOMATO, BASIL, AMD PARMESAN RISOTTO : FOOD
From reddit.com
TOMATO BASIL RISOTTO FROM LA BELLA VITA CUCINA FOOD AND LIFESTYLE …
From italianbellavita.com
EASY SUMMER RECIPES TO MAKE YOU FEEL BETTER ABOUT EVERYTHING
From nytimes.com
RISOTTO TOMATO BASIL | SNAPSHOTSINCURSIVE
From snapshotsincursive.com
ROASTED TOMATO RISOTTO WITH BASIL AND PARMESAN
From 177milkstreet.com
CREAMY TOMATO BASIL RISOTTO WITH PROSCIUTTO - HONEST COOKING
From honestcooking.com
TOMATO, CORN & BASIL RISOTTO MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
TOMATO AND BASIL RISOTTO RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
SUNDRIED TOMATO AND BASIL RISOTTO - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
TOMATO & BASIL RISOTTO - DISH BY DISH
From dishbydish.net
TOMATO AND BASIL RISOTTO — FOOD AND BODY
From foodandbody.com.au
THE BEST TOMATO BASIL RISOTTO - JEN AROUND THE WORLD
From jenaroundtheworld.com
FIRE ROASTED TOMATO & BASIL PARMESAN RISOTTO - RECIPEMAGIK
From recipemagik.com
TOMATO-BASIL RISOTTO WITH PARMESAN - TRIED AND TRUE RECIPES
From triedandtruerecipe.com
TOMATO RISOTTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
You'll also love