Name: Creamy Tomato Risotto
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 3 tbsp Butter; 1 tbsp Extra virgin olive oil; 0.5 piece Onion, large, diced small; 3 clove Garlic, crushed; 300 g Rice, risotto rice; 240 ml Wine, red; 1.2 l Chicken broth; 4 tbsp Tomatoes, preserved in oil, chopped; 115 g Parmesan, grated

Description

This creamy tomato risotto is an absolute delight and is wonderfully easy to prepare in the Thermomix®. I love how the rice absorbs the flavors of the tomatoes and wine. A dash of chicken broth ensures the perfect creaminess. Refined with freshly grated Parmesan, it is an ideal dish for a relaxed lunch or dinner. Especially in summer, when the tomatoes develop their full flavor, this risotto is a highlight. It is vegetarian and can be prepared well in advance. A real treat!

Ingredients (9 ingredients)

3 tbsp Butter

1 tbsp Extra virgin olive oil

0.5 piece Onion, large, diced small

3 clove Garlic, crushed

300 g Rice, risotto rice

240 ml Wine, red

1.2 l Chicken broth

4 tbsp Tomatoes, preserved in oil, chopped

115 g Parmesan, grated

Preparation (5 steps)

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7

Put half the onion in coarse pieces into the mixing bowl and chop for 3 sec./speed 5. Add the garlic and chop for another 3 sec./speed 7.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 3 tablespoons of butter and 1 tablespoon of extra virgin olive oil to the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Add rice and sauté

Thermomix® Setting

5 min/248°F/Linkslauf Speed 1 120 Reverse

Add 300 g risotto rice and sauté for 5 min./120°C/reverse speed 1 without measuring cup.

300

Cook risotto

Thermomix® Setting

120 min/212°F/Linkslauf Speed 1 100 Reverse

Add 240 ml red wine, 1.2 liters chicken broth (up to 1.4 l if necessary) and 4 tablespoons chopped, preserved in oil tomatoes to the mixing bowl. Cook for 120 min./100°C/reverse speed 1 without measuring cup.

7200

Season and refine risotto

Thermomix® Setting

1 min/140°F/Linkslauf Speed 1 60 Reverse

Season with salt and pepper. Set 1 min./60°C/reverse speed 1 and add 115 g grated Parmesan and stir in.

Finished cooking? Great! 🎉

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About this recipe

Risotto, a dish that always reminds me of my holidays in Italy. The simplicity of the ingredients, combined with the slow, mindful preparation, results in a dish of incredible depth and warmth. This tomato risotto is my interpretation of a classic, adapted for convenient preparation in the Thermomix®, without sacrificing the authentic taste. The ingredients play the main role here. The butter and olive oil form the base in which the onion and garlic develop their aroma. The onion, finely diced, provides a light sweetness and texture, while the garlic adds a pleasant spiciness. The risotto rice, ideally Carnaroli or Arborio, is crucial for the creaminess. It slowly absorbs the liquid and releases starch, which gives the risotto its typical consistency. The red wine, a dry Chianti or a fruity Merlot, gives the dish a pleasant acidity and depth. The chicken broth, preferably homemade, is the basis for the slow cooking of the rice and provides the necessary moisture. The tomatoes preserved in oil, chopped, bring an intense tomato note and a light sweetness into play. And finally, the Parmesan, freshly grated, which gives the risotto its creaminess and its spicy taste. When preparing in the Thermomix®, it is important to keep an eye on the temperature and stirring speed. Sautéing the rice without a measuring cup allows the moisture to escape and the rice to be lightly roasted, giving it a nutty aroma. The long cooking time in reverse ensures that the rice is cooked gently and does not overcook. If the risotto becomes too dry, you can add some broth during cooking. In the end, it is important to season the risotto with salt and pepper and carefully stir in the Parmesan so that it does not clump. For a vegetarian version, you can replace the chicken broth with vegetable broth. If you like it vegan, you can replace the butter with olive oil and the Parmesan with nutritional yeast or a vegan Parmesan alternative. You can also vary the spices. A touch of chili or smoked paprika gives the risotto a special touch. The tomato risotto tastes best freshly prepared. But it can also be prepared well in advance. Simply cook the rice until shortly before the end of the cooking time and then store it in the refrigerator. Warm up with some broth before serving and stir in the Parmesan. A fresh salad or grilled vegetables are a perfect side dish. A glass of dry red wine rounds off the dish perfectly.