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
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
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, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
RISOTTO WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND BASIL
Make and share this Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil recipe from Food.com.
Provided by Vino Girl
Categories Medium Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place vinegar in a small, heavy saucepan; bring to a boil over medium heat.
- Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside.
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat 1 tablespoon oil in a large saucepan over medium-high heat.
- Add leek to pan; sauté 3 minutes or until tender.
- Add rice; cook 2 minutes, stirring constantly.
- Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
- Reduce heat to medium.
- Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in half-and-half, salt, and pepper; cook 2 minutes.
- Remove from heat; stir in tomatoes, basil, and cheese.
- Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.
Nutrition Facts : Calories 337.6, Fat 11.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 549.4, Carbohydrate 46.4, Fiber 2.3, Sugar 1.6, Protein 9.5
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
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.
GARLIC AND ROASTED TOMATO RISOTTO
Make and share this Garlic and Roasted Tomato Risotto recipe from Food.com.
Provided by Missy Wombat
Categories Short Grain Rice
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Line a baking tray with non-stick baking paper.
- Place the cherry tomato halves in a single layer on lined tray.
- Place garlic on tray.
- Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
- Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
- Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
- Set aside.
- Bring the stock just to the boil in a saucepan.
- Reduce heat and hold the stock at a gentle simmer.
- Heat remaining oil in a medium heavy-based saucepan over medium heat.
- Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
- Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
- Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
- Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
- Cook until rice is tender yet firm to the bite and risotto is creamy.
- Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
- Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
- Taste and season with salt (if needed) and pepper.
- Add the tomatoes and fold through the rice gently.
- Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.
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TOMATO BASIL INSTANT POT RISOTTO - SIMPLY DELICIOUS
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4.5/5 (82)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.
TOMATO AND BASIL RISOTTO - MANGIA BEDDA
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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.
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Servings 4Calories 364 per servingTotal Time 33 mins
- Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.
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