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Tomato Risotto

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Ingredients
  Tomatoes 2 Medium, peeled
  Butter 45 Gram
  Onion 1 Small, finely chopped
  Long grain rice 1⁄2 Cup (8 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Chicken 1 Small, crumbled
  Bay leaf 1
  Basil 2 Teaspoon, chopped
  Parmesan cheese 2 Tablespoon, grated
Directions

1.Peel tomatoes.
Cut tomatoes in half, remove seeds from each half by gently squeezing or using a teaspoon.
Chop tomatoes finely.
2.Melt butter in medium saucepan, add onion, stir constantly over medium heat until onion is soft.
Add rice to pan, mix well to coat each grain with butter.
3.Stir in tomatoes, water, stock cube and bay leaf.
Stir constantly over medium heat for about 20 minutes or until almost all the water has been absorbed.
Rice should still be quite moist at this stage.
4.Remove pan from heat, stir in basil and cheese.
Sprinkle with extra parmesan cheese, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice, Tomato
Cook Time: 
20 Minutes

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