Tomato Risotto

Utensils

Stovetop and Pot (small).

Recipe

• Step 1
  Peel & finely mince the shallots.
• Step 2
  Heat a drizzle of olive oil in a pot over medium heat. Add the shallots. Sauté for 2-3 min, stirring.
• Step 3
  Add the arborio rice & cook for 2 min, stirring.
• Step 4
  Meanwhile, wash & dice the tomatoes.
• Step 5
  Add the tomatoes to the pot with the rice. Stir & deglaze with white wine, mixing well until absorbed. Season with salt & pepper.
• Step 6
  Rehydrate the broth in 250 ml of hot water per serving. Add the broth little by little. Stir after each addition & allow the liquid to evaporate. Cover for 1 min before repeating the process until all the broth is used.
• Step 7
  Once the rice is cooked, add the grated parmesan & mix well.
• Step 8
  Serve the tomato risotto in a shallow dish. Top with a few basil leaves & parmesan shavings, if you have any. Re-season to taste & enjoy!

😋 Gourmet tip

For a truly flavoursome dish, we suggest spicing up your dish with smoked paprika, 'piment d'Espelette' or Cayenne pepper, for those who like a bit of a kick in their dish !