How to make tomato risotto, an easy and cheap first course

Fresh, delicate and fragrant: here is the recipe for tomato risotto, a beautiful and delicious first course!

Surely tomato risotto is not among the best known and most prepared, this is because its ingredients are simple and for some it is considered a dish that is not very stimulating and creative. Well, if you are here with us today, you will surely change your mind!

This dish is indeed very simple, but if prepared with quality ingredients and doing all the right steps, it can become an excellent alternative to the usual risottos. Furthermore, the acidity of the tomato and the freshness of the basil make it a very pleasant first course to taste, suitable for a light dinner, but without sacrificing taste.

Are you ready to prepare it together? So let's start : here is the recipe for risotto with tomato sauce (and the version with the Thermomix)!

How to make risotto with tomato sauce

1. First of all, brown the finely chopped onion in the extra virgin olive oil in a saucepan with double handles.
2. In the meantime leave the broth boiling, which must always be hot to sprinkle the risotto and let it cook at its best.
3. Once the onion is wilted, toast the rice, salt and pepper and leave for about 3 minutes in the pot, stirring constantly with a wooden spoon.
4. Once this is done, put the peeled tomatoes and turn them, squashing them slightly to help them cook.
5. Start drizzling with the stock until the rice is cooked. At this point, stir in the oil and cheese, add the basil and mix everything well.
6. Serve the rice with a few decorative basil leaves and a drizzle of raw oil. Enjoy your meal!

Preparation of tomato risotto with the Thermomix

1. Put the onion in the bowl and finely chop. 7 for 10 seconds, then add the oil and cook at 100°C for about 2 minutes .
2. At this point it's the rice's turn: always toast it at 100°C on speed 1. 1 counterclockwise for 3 minutes.
3. Add broth, tomatoes, salt and pepper and continue cooking at the same temperature on speed . Soft counterclockwise for about 12-15 minutes.
4. When the rice is cooked, stir in the oil, cheese and chopped basil , mix well and serve the risotto while still hot.

Another classic of Italian cuisine? We leave you all our recipes with tomatoes !

storage

We recommend consuming risotto with tomatoes at the moment and we do not recommend freezing it in the freezer.

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Risotto with meat sauce: the alternative version of a great classic