Tomato risotto

Tomato risotto

Total: 35 Min. | Active: 35 Min.
vegetarian, lactose-free
Nutritional value / people: 485 kcal
, Fat: 9 g
, Carbohydrate: 82 g
, Protein: 15 g

Risotto is a staple dish in our home – and it comes in all variations, as every single member of my family loves it. The ingredients for this tomato risotto can usually be found in our cupboards at home. Perhaps the same goes for you?


4 people


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

1 tbsp olive oil
1 onion, finely chopped
400 g risotto rice (e.g. Arborio)
2 tbsp tomato puree
1 dl white wine
1 litre vegetable bouillon, hot
150 g cherry tomatoes, cut in half
75 g grated Parmesan
some thyme sprigs
salt and pepper to taste
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How it's done

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Heat the oil in a pan. Sauté the onion, add the rice and tomato puree, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 25 mins. until the rice is creamy and al dente. Stir in the cherry tomatoes after 15 mins. Stir in two-thirds of the parmesan, season. Plate up the risotto, garnish with the remainder of the parmesan and thyme.


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