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
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Heat 2-3 tbsp. olive oil in a pot over medium heat
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Add onion and cook for about 1-2 minutes
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Add garlic and cook for another minute before adding cubed tomatoes, cherry tomatoes and dried tomatoes
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Cook for another 2-3 minutes
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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
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Reduce heat to low and add 1 can of chopped tomatoes and as much water or vegetable broth to cover the rice
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Continue adding vegetable broth or water about every 4-5 minutes until the rice is done and the liquids are absorbed
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Stir constantly
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Season with salt and pepper and serve with grilled cherry tomatoes and fresh basil
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ENJOY
