Lemon risotto with caramelized cherry tomatoes

Lemon risotto with caramelized cherry tomatoes

Total: 35 Min. | Active: 35 Min.
vegetarian
Nutritional value / people: 631 kcal
, Fat: 29 g
, Carbohydrate: 76 g
, Protein: 16 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
150 g risotto rice
4 dl vegetable bouillon
40 g grated Grana Padano
½ lemon, use grated zest and juice

Cherry tomatoes

20 g butter
20 g sugar
100 g cherry tomatoes, halved
½ lemon, use only the juice
20 g walnut kernels, coarsely chopped
2 pinches salt
a little pepper
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How it's done

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Risotto

Heat the oil in a pan, sauté the onion and garlic, add the rice and sauté until translucent, stirring constantly. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, lemon zest and juice.

Cherry tomatoes

Melt the butter in a wide-bottomed frying pan. Add the sugar and simmer, swirling the pan occasionally until a light brown caramel has formed. Place the tomatoes (cut side down) in the buttery caramel, cook briefly, add the lemon juice and nuts, season. Cook for approx. 2 mins. over a medium heat, turning the cherry tomatoes once.

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