Tomato Risotto with Pesto and Roasted Cherry Tomatoes

This dish is a true celebration of tomatoes. They are used in three different forms - fresh tomatoes and sun-dried tomatoes in oil are added to the risotto, while cherry tomatoes are roasted and added to the dish just before serving. The finishing touch is a basil pesto, which adds a divine aroma and perfectly complements the flavor of the tomatoes. This is the perfect summer vegetarian dish, suitable for lunch or dinner.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Pesto

  • 30 g Basil, fresh

  • 50 g Pine nuts

  • 3 spoons Cheese, Parmesan, hard

  • 3 spoons Oil, olive

  • pieces Salt, table

Rižota

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 250 g Rice, white, medium grain

  • 4 spoon Alcohol, Wine, White

  • 800 ml Soup base, chicken, cube

  • 4 pieces Tomato, red

  • 5 pieces Tomato, dried, in oil

  • 2 spoons Cheese, creamy

  • pieces Salt, table

pečeni češnjevi paradižniki

  • 500 g Tomato, red

  • 1.5 spoons Oil, olive

  • pieces Salt, table

Steps

  1. Do not remove the cherry tomatoes from their stems; instead, divide them into smaller sections along with the greens and place them in a baking dish. Drizzle with olive oil and lightly salt. Bake in a preheated oven at 170°C for about 30 minutes, or until they soften and start to brown.

  2. Peel the onion and garlic, then finely chop them separately. Wash the fresh tomatoes, remove the seeds, and cut out the stem. Then chop them into pieces. Finely chop the sun-dried tomatoes.

  3. Pour oil into a deep pan and first sauté the chopped onion. Cook over medium heat until it becomes translucent and soft. Then add the garlic, and as soon as it becomes fragrant, stir in the rice. Cook the rice while stirring until it becomes translucent. Pour in the wine and cook over moderate heat, stirring constantly, until the wine evaporates.

  4. Add one cup of hot broth to the rice. Stir until the rice absorbs all the liquid, then mix in the fresh and sun-dried tomatoes. Add more broth, just enough to cover the rice grains. Continue stirring the rice and gradually adding hot broth for the next 15 to 20 minutes. When the risotto is creamy but the rice is still slightly firm, remove the pan from the heat. Season with salt and pepper. Add mascarpone, mix well, cover the pan, and let the risotto rest for 5 minutes before serving.

  5. Meanwhile, prepare the pesto. Add all the ingredients to an electric blender and grind them finely to obtain a thick herb cream or sauce.

  6. Serve the prepared risotto on plates. Add some roasted cherry tomatoes, garnish with the prepared pesto, and serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 148.73 kcal
  • Fat: 7.61 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 15.73 g
    • Sugars: 1.43 g
  • Protein: 2.52 g
  • Fiber: 1.2 g

Advice

If you dont have fresh basil, you can also use store-bought pesto.