Ummmm----!!!! Yum! Tomato Risotto Recipe

Name: Ummmm----!!!! Yum! Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g butter; 1 tablespoon olive oil; 1 big onion, diced; 2 fat garlic cloves, chopped finely; 2 cups arborio rice; 1 (400 g) can tomatoes, chopped; 1 cup red wine; 2 tablespoons mixed herbs; 2 -3 bay leaves; 6 -7 cups chicken stock (I mixed with chicken and vegetable stock, just enough stock to cook rice); 3 tablespoons mediterranean tomato chutney; 3 tablespoons kalamata olives with sun-dried tomatoes and garlic in oil (I bought it in a jar); 1 tablespoon basil pesto; ½ cup roughly chopped roasted red capsicum; 1 cup blue cheese (grated)

Servings: persons

60 g butter
1 tablespoon olive oil
1 big onion, diced
2 fat garlic cloves, chopped finely
2 cups arborio rice
1 (400 g) can tomatoes, chopped
1 cup red wine
2 tablespoons mixed herbs
2 -3 bay leaves
6 -7 cups chicken stock (I mixed with chicken and vegetable stock, just enough stock to cook rice)
3 tablespoons mediterranean tomato chutney
3 tablespoons kalamata olives with sun-dried tomatoes and garlic in oil (I bought it in a jar)
1 tablespoon basil pesto
½ cup roughly chopped roasted red capsicum
1 cup blue cheese (grated)

1
Simmer stock and keep it side.
2
In a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear.
3
Add the rice and saute it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking.
4
Deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock.
5
Add rest of the ingredients except blue cheese.
6
Stir stock in the next before all the liquid is absorbed.
7
Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage.
8
Add blue cheese and stir well.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 60 g butter, 1 tablespoon olive oil, 1 big onion, diced, 2 fat garlic cloves, chopped finely, and more.

Yes, Ummmm----!!!! Yum! Tomato Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ummmm----!!!! Yum! Tomato Risotto

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