Double Tomato Risotto

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delicious Double Tomato Risotto recipe! This mouthwatering dish combines the richness of two types of tomatoes to create a flavorful and comforting meal. With its creamy texture and vibrant colors, this risotto is sure to impress both family and guests. The recipe, with an ID of 43503, promises a delightful culinary experience that is easy to prepare and guaranteed to satisfy.

Keywords: double tomato, risotto, recipe, flavorful, comforting.

Double tomato risotto recipe details

Double tomato risotto recipe, recipe Rating: 4.6
Number of votes:107

A simple delicious risotto with sun-dried and Roma tomatoes. I like to add in turkey polpettini (small meatballs about the size of a nickel).
Ready in: 35 mins

Ingredients

Serves: 2

• 1/4 onion, finely chopped
• 1 tablespoon extra virgin olive oil
• 8 ounce arborio rice
• 3 – 5 cups chicken or vegetable stock
• 1 teaspoon sugar
• 1 ounce sun dried tomatoes (preferably cherry tomatoes)
• 1 tablespoon tomato paste (sun dried if you can find it)
• 1 teaspoon dried basil
• pinch thyme
• 1 Roma tomato, seeded and small diced
• 1 tablespoon butter (optional)

Preparation method

Prep: 5 mins | Cook: 30 mins

1. In a medium skillet sauté the onion in the oil until translucent over medium heat.
2. Add the rice and cook for 1 minute.
3. Add 1 cup of stock, and sugar and stir.
4. Simmer the rice until the liquid has been absorbed.
5. Add the sun dried tomatoes and 1/2 c. of the stock and cook until the liquid has been absorbed, stirring occasionally
6. Add the tomato paste and another 1/2 c. stock with the herbs.
7. Continue adding stock and cooking in this manner until the rice is al dente.
8. The rice should be smooth, creamy, and oozy but not dry.
9. At the last minute stir in the diced Roma tomato and the butter and season with salt & pepper.