RISOTTO WITH TOMATO CONSOMME AND FRESH CHEESE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 13
Steps:
- Put the chopped tomatoes, carrot and bell pepper into a blender, add the vegetable broth and puree until smooth. Strain the broth into a large, heavy-bottomed skillet or pot and simmer.
- Heat the olive oil in a large saucepan at medium heat. Add the leek and the garlic and saute until soft, about 5 minutes. Add the rice and stir. Ladle in 1/2 cup of the vegetable broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, stirring constantly. Season to taste with salt and pepper. The rice should be tender but firm. If not, add more vegetable broth until the rice is tender. Remove the rice from the heat immediately. Quickly stir in the mozzarella and the basil leaves. Divide among 4 bowls and garnish with the cracked black pepper.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 10 grams, Carbohydrate 78 grams, Fat 28 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 1092 milligrams, Sugar 9 grams
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
EASY BAKED TOMATO RISOTTO
Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe
Provided by Cassie Best
Categories Dinner
Time 20m
Number Of Ingredients 18
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
- If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
- Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
- Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
- Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.
Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
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
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
TOMATO & MASCARPONE RISOTTO
Enjoy a comforting bowl of risotto with tomato and mascarpone. It's perfect for a Valentine's menu, or a special midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, heavy-based saucepan. Add the onion along with a pinch of salt, and fry for 10 mins or until beginning to soften and turn translucent, then add the garlic and fry for 1 min. Stir in the rice and cook for 2 mins.
- Tip in the tomatoes and bring to a simmer. Add half the stock, cooking and stirring until absorbed. Add the remaining stock, a ladleful at a time, and cook until the rice is al dente, stirring constantly for around 20 mins.
- Stir through the parmesan, mascarpone and basil, and season to taste. Spoon into bowls to serve.
Nutrition Facts : Calories 635 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
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