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Recipe
Tomato Risotto
Adapted from Apples for Jam by Tessa Kiros
Ingredients
| ½ | red onion, finely chopped |
| 2 | cloves garlic, smashed |
| 2 | large basil leaves, torn |
| 1 c. | Arborio rice |
| 4 T. | olive oil |
| 3 c. | vegetable broth |
| 1 c. | crushed tomatoes, with juices |
| 2/3 c. | fresh mozzarella, cut into small cubes |
| ½ c. | Parmesan cheese, freshly grated |
Pinch red pepper
Instructions
1. In a wide heavy bottomed pan heat the olive oil. Add the onion and garlic, cook for 5 minutes, or until light and golden. Add the red pepper flakes and rice, cook for one minute more.
2. Next, add ½ c. of the tomatoes, 1 ½ c. hot broth and 1 of the torn basil leaves. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Then, add the remaining tomatoes, broth and basil and cook for 10 more minutes, until risotto is fully cooked.
3. Scoop out the smashed garlic and discard. Stir in the mozzarella and Parmesan. Serve with extra Parmesan and drizzle of olive oil.
Naptime Notes
Naptime Recipe Serving ideas
Risotto is one of best kinds of flexible meals. You can add, or subtract, almost anything from it and still have a delicious dish. In this case you could consider adding different herbs, chopped vegetables or even some crumbled sausage. Have fun with the flavors!
Naptime Stopwatch
On vacation I was able to make this in 30 minutes from start to finish. Serve it hot, or make it ahead and reheat it when you want to serve it.
Naptime Reviews
This is a great dish for both children and adults. Everyone in the family loves it, it even makes a great first course at a dinner party.
More Naptime Recipes
Printed from: https://thenaptimechef.com/2010/02/tomato-risotto-cooking-with-tessa-kiros/