Triple Tomato Risotto

 

Triple Tomato Risotto

Serves 4

Ingredients

  • 1 small onion diced
  • 4 cloves of garlic thinly sliced
  • 2 big tomatoes cubed
  • 100 g ca. 1 handful cherry tomatoes halved
  • 100 g sun dried tomatoes roughly chopped
  • 2 cups risotto rice
  • 1 1/2 tsp. dried basil
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. dried marjoran
  • 1 tsp. paprika
  • 2 tbsp. fresh rosemary chopped
  • 200 ml white wine dry
  • 1 can (400g) chopped tomatoes
  • 1 liter water or vegetable broth
  • salt and pepper to taste
  • 2-3 tbsp. olive oil

Directions

  1. Heat 2-3 tbsp. olive oil in a pot over medium heat
  2. Add onion and cook for about 1-2 minutes
  3. Add garlic and cook for another minute before adding cubed tomatoes, cherry tomatoes and dried tomatoes
  4. Cook for another 2-3 minutes
  5. Then, add 2 cups rice, dried basil, dried oregano,dried marjoran, rosemary and paprika. Stir well and cook for about 1-2 minutes before deglazing the pot with 200 ml white wine. Let simmer for about 3-4 minutes or until wine is absorbed and you can't smell the wine anymore
  6. Reduce heat to low and add 1 can of chopped tomatoes and as much water or vegetable broth to cover the rice
  7. Continue adding vegetable broth or water about every 4-5 minutes until the rice is done and the liquids are absorbed
  8. Stir constantly
  9. Season with salt and pepper and serve with grilled cherry tomatoes and fresh basil
  10. ENJOY

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