Creamy Tomato Risotto
Main Course
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Cook Time
1 h 5 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This creamy tomato risotto is an absolute delight and can be wonderfully prepared in the Thermomix®. The combination of sun-ripened tomatoes, aromatic garlic and creamy risotto rice makes it a real highlight. I like to cook it when I need something quick, but still want something special on the table. The buffalo mozzarella and fresh basil give the dish the finishing touch. Perfect as a main course for a cozy dinner or as a festive side dish. A dash of white wine provides a fine acidity, but can also be omitted for children. Simply delicious!
Ingredients (14 ingredients)
-
1 Zehe(n) Garlic
-
2 piece Onions
-
1 Liter Vegetable stock
-
1 tbsp Butter
-
1 tbsp Olive oil
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350 g Risotto
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1 can Tomatoes, diced
-
0.5 tsp Chili coarsely ground
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Salt
-
Pepper
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100 ml White wine
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125 g Buffalo mozzarella
-
0.5 bunch Basil
-
40 g Parmesan
Preparation (7 steps)
Chop garlic and onions
Peel 1 clove of garlic and 2 onions, put them in the mixing bowl and chop for 3 sec./level 5. Use the spatula to push everything down from the edge.
Sauté onions and garlic
Add 1 tbsp butter and 1 tbsp olive oil and sauté for 3 min./120°C/level 1.
Add rice, tomatoes and chili
Add 350 g risotto, 1 can of diced tomatoes (approx. 400 g) and 0.5 tsp chili coarsely ground and sauté for 2 min./100°C/level 1.
Deglaze with white wine
Add 100 ml white wine and let it reduce for 1 min./100°C/level 1 without a measuring cup.
Cook risotto
Add 1 liter of vegetable stock, some salt and pepper and cook for 25 min./100°C/gentle stirring level/reverse. Use the measuring cup.
Refine risotto
Cut 125 g buffalo mozzarella into strips. Chop 0.5 bunch of basil. Grate 40 g Parmesan. After the cooking time, stir in Parmesan and chopped basil and season with salt and pepper.
Serve
Garnish the risotto with the mozzarella strips and remaining basil leaves and serve.
Finished cooking? Great! 🎉
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Created by
Lena Wolf
2
Rezepte
0
Kochbücher
Allergens
- Milk
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